Best 6 Avocado And Tangerine Salad With Jalapeño Vinaigrette Recipes

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Embark on a culinary journey with our delightful Avocado and Tangerine Salad with Jalapeño Vinaigrette, a vibrant and refreshing dish that tantalizes the taste buds. This tantalizing salad combines the creamy richness of avocado with the sweet-tart zest of tangerines, creating a harmonious balance of flavors. The zesty jalapeño vinaigrette adds a touch of heat that awakens the senses, while the crisp romaine lettuce and red onion provide a delightful crunch. This vibrant salad is not only visually appealing but also packed with essential nutrients, making it a perfect choice for a healthy and satisfying meal. Additionally, we offer variations of this salad, including a Vegan Avocado and Tangerine Salad, a refreshing Avocado and Grapefruit Salad, and a unique Avocado and Blood Orange Salad, each with its own distinctive flavor profile. These salads are bursting with fresh, seasonal ingredients, making them perfect for any occasion, whether it's a light lunch, a vibrant side dish at a potluck, or a refreshing addition to your weekday meal rotation.

Let's cook with our recipes!

JICAMA AND AVOCADO SALAD



Jicama and Avocado Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 large oranges
2 limes, juiced
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
1 small to medium jicama, peeled and cut into thick matchsticks
1/4 cup thinly sliced red onion
1 medium avocado, sliced crosswise
2 tablespoons fresh cilantro leaves

Steps:

  • Segment the oranges and cut each segment in half. Squeeze the juice from the oranges' membranes into a bowl. Whisk in the lime juice, coriander, cumin, 1/2 teaspoon salt and olive oil.
  • Gently toss the jicama, red onion and oranges with the lime vinaigrette and transfer to a serving bowl. Top with the avocado, cilantro and a sprinkle of salt.

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE



Avocado and Tangerine Salad with Jalapeño Vinaigrette image

Provided by Ed Kenny

Categories     Salad     Citrus     Side     Feta     Avocado     Arugula     Hot Pepper     Summer     Healthy     Tangerine     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1/2 cup fresh tangerine juice
1 jalapeño
1 small shallot, finely chopped
2 tablespoons white wine vinegar
Kosher salt, freshly ground pepper
1/4 cup vegetable oil
2 tablespoons extra-virgin olive oil
2 avocados, sliced
4 tangerines or clementines, peeled, sliced into rounds
6 cups purslane, arugula, or watercress, thick stems trimmed
1/2 cup fresh mint leaves
2 ounces feta, crumbled (about 1/3 cup)

Steps:

  • Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
  • Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
  • Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. 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.
  • DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

AVOCADO FRUIT SALAD WITH TANGERINE VINAIGRETTE



Avocado Fruit Salad with Tangerine Vinaigrette image

On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 13

3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted
DRESSING:
1/2 cup olive oil
1 teaspoon grated tangerine or orange zest
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad.

Nutrition Facts : Calories 321 calories, Fat 23g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 8g fiber), Protein 3g protein.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE



Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette image

Provided by Cathy Halter

Categories     Fruit     Leafy Green     Tuna     Avocado     Fennel     Healthy     Tangerine     Self

Yield Makes 2 servings

Number Of Ingredients 18

4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
Dressing
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
  • Dressing
  • Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING



Apple Avocado Salad with Tangerine Dressing image

This easy salad is perfect for a hot day and it is very filling. You wouldn't think this mixture of apples, avocados, blue cheese, and tangerine dressing would go together, but it's wonderful!

Provided by Donna Smally

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 13

1 (10 ounce) package baby greens
¼ cup chopped red onion
½ cup chopped walnuts
⅓ cup crumbled blue cheese
2 teaspoons lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
4 mandarin oranges, juiced
½ lemon, juiced
½ teaspoon lemon zest
1 clove garlic, minced
2 tablespoons olive oil
salt to taste

Steps:

  • In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
  • In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 11 g, Cholesterol 3.4 mg, Fat 11 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 2 g, Sodium 73.5 mg, Sugar 5.7 g

TANGERINE AND AVOCADO SALAD



Tangerine and Avocado Salad image

Found this on WholeHealthMD.com Tweeked to my liking and I hope yours This is a Spicy, Cool, Refreshing, and Luscious Salad. Try Jicama or Celery for added crunch!

Provided by Rita1652

Categories     Citrus

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lime juice
4 teaspoons honey
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 garlic clove, minced finely
1/4 teaspoon ginger, minced finely
1/2 small jalapeno, diced very finely, if wanted to taste
1 scallion, thinly sliced
6 tangerines
1 Hass avocado, halved and thinly sliced crosswise
3 tablespoons roasted sunflower seeds

Steps:

  • In large bowl, whisk together lime juice, honey, vinegar, salt,garlic, ginger, cayenne and jalapeno.
  • With a vegetable peeler, remove 2 long strips of peel (orange part only) from 1 tangerine.
  • Cut strips into 1/8-inch zest matchsticks.
  • Peel tangerines and separate into segments.
  • Cut segments crosswise into 2 or 3 pieces.
  • Add avocado, zest, and tangerines to bowl, toss to combine.
  • Chill until serving time.
  • Sprinkle with sunflower seeds just before serving.

Nutrition Facts : Calories 128.2, Fat 5.8, SaturatedFat 0.7, Sodium 199, Carbohydrate 20, Fiber 3.7, Sugar 13.9, Protein 2.1

Tips:

  • Choose ripe avocados that are slightly soft to the touch. Unripe avocados will be hard and green, while overripe avocados will be mushy and brown.
  • Use a sharp knife to cut the avocados. This will help prevent them from browning.
  • If you don't have time to make the jalapeño vinaigrette right away, you can make it ahead of time and store it in the refrigerator for up to 2 weeks.
  • For a spicier vinaigrette, use more jalapeños. For a milder vinaigrette, use fewer jalapeños.
  • If you don't have tangerines, you can use oranges or grapefruit instead.
  • This salad is best served immediately after it is made. However, it can be stored in the refrigerator for up to 2 days.

Conclusion:

Avocado and Tangerine Salad with Jalapeño Vinaigrette is a refreshing and flavorful salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. This salad is a great way to get your daily dose of fruits and vegetables. It is also a good source of healthy fats and fiber. So next time you are looking for a healthy and delicious salad, give this Avocado and Tangerine Salad with Jalapeño Vinaigrette a try.

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