Avocado Tangerine Salad
This salad is a delicious fresh side dish or add some cooked quinoa and chickpeas to make a filling lunch.
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- FOR THE SALAD
- 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
- 1/4 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 pomegranate seeds.
Drizzle dressing over top and season with salt and pepper.