Ingredients:
1/4 cup fresh tangerine juice
2 tablespoons white wine vinegar
1 small jalapeno, finely minced, to taste
Kosher salt, freshly ground pepper
¼ cup extra-virgin olive oil
2 avocados, sliced
¼ medium red onion, very thinly sliced
4 tangerines or clementines, sections separated.
6 cups purslane, arugula, or spinach, thick stems trimmed
1/2 cup fresh mint leaves, optional
2 ounces feta or queso fresco, crumbled (about 1/3 cup)
2 tsp tangerine zest
Instructions:
1. Whisk tangerine juice, and vinegar in a medium bowl; season with salt and pepper. Whisk in olive oil. Add jalapeño, if desired. Set dressing aside.
2. Combine greens, avocados, onion, and mint in a large bowl. Drizzle with dressing and toss gently.
3. Top with crumbled cheese and tangerine zest.
4. Enjoy!
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