Avocado and Tangerine Salad with Jalapeño Vinaigrette

By Jack Johnson

Avocado and Tangerine Salad with Jalapeño Vinaigrette
Hawaiian-born folk rocker and avid philanthropist Jack Johnson shares this laid-back, delicious salad recipe with us.

Serves 8

 

½ cup fresh tangerine juice

1 jalapeño

1 small shallot, finely chopped

2 tbsp white wine vinegar

¼ cup vegetable oil

2 tbsp extra virgin olive oil

2 avocados, sliced

4 tangerines or clementines, peeled, sliced into rounds

6 cups purslane, arugula, or watercress, thick stems trimmed 

½ cup fresh mint leaves

⅓ cup feta, crumbled 

 

Simmer tangerine juice in a small saucepan until reduced to about 2 tablespoons, 5-8 minutes. Let cool.

Heat a small heavy skillet over medium high heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Or roast jalapeño directly over gas flame, turning occasionally.)

Allow to cool. Remove stem, skin and seeds, then finely chop.

Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeño in a medium bowl; season.

Whisk in vegetable oil then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.

Toss avocados, tangerines, purslane, mint and vinaigrette in a large bowl. Top with feta.

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