Best 6 Avocado Tangerine Salad Recipes

Indulge your taste buds with a refreshing and vibrant Avocado Tangerine Salad, a culinary symphony of flavors and textures. This salad features ripe avocados, juicy tangerines, crisp cucumber, and a medley of crunchy nuts, all drizzled with a tangy citrus vinaigrette. The combination of sweet, sour, and savory elements creates a delightful balance that will tantalize your palate. Accompanying this main salad recipe are two additional variations: a zesty Avocado Tangerine Salad with Feta and Mint, where creamy feta cheese and refreshing mint add extra layers of flavor, and a hearty Avocado Tangerine Salad with Quinoa, where protein-packed quinoa transforms the salad into a satisfying main course. Get ready to embark on a culinary journey with these vibrant and flavorful Avocado Tangerine Salad recipes.

Here are our top 6 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

AVOCADO TANGERINE SALAD

Avocado Tangerine Salad image

This perky orange and green salad is drizzled with a tangy mustard dressing. It's so quick and easy, yet good, that it great for a weeknight dinner or a company meal.-Francis Garland, Anniston, Alabama

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
2 tablespoons plus 1-1/2 teaspoons white wine vinegar
4-1/2 teaspoons white balsamic vinegar
1 tablespoon Dijon mustard
3 small garlic cloves, minced
1 teaspoon grated lemon zest
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 cups torn mixed salad greens
2 medium ripe avocados, peeled
4 tangerines, peeled and sectioned
1/2 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled

Steps:

For dressing, in a small bowl, combine the first nine ingredients. Divide salad greens among eight plates. Slice avocados; arrange avocados and tangerines over greens. Drizzle with dressing; sprinkle with cheese and bacon.

Nutrition Facts : Calories 273 calories, Fat 23g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 296mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

APPLE AVOCADO SALAD WITH TANGERINE DRESSING image

Categories Apple Avocado Citrus

Number Of Ingredients 12

Ingredients

1 package (10 ounce) baby greens
1/4 cup red onion, chopped
1/2 cup walnuts, chopped
1/3 cup blue cheese, crumbled
2 1/2 teaspoons (divided) lemon zest
1 recipe - 1 apple, peeled, cored and sliced
1 recipe - 1 avocado, peeled, pitted and diced
1 recipe - 4 mandarin oranges, juiced
1 recipe - 1/2 lemon, juiced
1 clove garlic, minced
2 tablespoons olive oil
1 recipe (to taste) salt

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.
n 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.

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

Ingredients

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.

Tips:

For the best flavor, use ripe avocados that yield to gentle pressure. Unripe avocados will be hard and green, while overripe avocados will be mushy and brown.
If you don't have fresh tangerines, you can use canned tangerine segments. Just be sure to rinse them well before using.
If you're short on time, you can use store-bought dressing. However, making your own dressing is easy and only takes a few minutes.
This salad is best served fresh, but it will keep in the refrigerator for up to 24 hours.

Conclusion:

Avocado tangerine salad is a refreshing and flavorful salad that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a light lunch or a side dish for dinner, this salad is sure to please.