“Tangerine” was originally an adjective used to describe something from or related to Tangier, Morocco, so it should come as no surprise that the tangerine we know and love today originated there itself. They are sweeter and have a stronger flavour than a standard orange, and they are generally easier to peel as well. Murcott tangerines are technically “tangors” or a hybrid of a tangerine and a sweet orange, which means they are a bit bigger than your typical tangerine, and can have little more tartness. That sweet-tart balance is what makes them perfect paired with creamy avocados, spicy jalapeno, and crunchy nuts in this salad.Print
- 2 avocados, sliced
- 4 tangerines, peeled and broken into segments
- 6 cups baby greens
- 1/2 cup mint leaves
- 1/4 cup crushed nuts
- 1/4 cup pomegranate seeds
FOR THE DRESSING
- 1/2 cup fresh tangerine juice
- 1 jalapeno
- 1 tbsp diced red onion
- 2 tbsp white balsamic vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- Dice jalapeno – the more seeds and pith you include the spicier it will be – and mix with tangerine juice, olive oil, vinegar, red onion in a blender. Blend until emulsified.
- Combine sliced avocado and tangerine segments over a bed of baby greens. Top with nuts and seeds.
- Drizzle dressing over top and season with salt and pepper.
Enjoy as is for a light, fresh side dish with grilled fish or chicken, or serve over a bed of cooked quinoa and chickpeas for a more hearty lunch.