Exotic Mexican Avocado and Tangerine Salad
Save the dishes and serve this exotic salad in the hollowed out avocado shell.
- 1 cup tangerine juice, freshly squeezed 250 mL
- 1/4 cup canola oil 60 mL
- 1/3 cup cilantro leaves 75 mL
- 1/4 cup red onion, finely diced 60 mL
- 1 jalapeno chile, seeded, finely diced
- 1/2 tsp salt 2 mL
- 2 ripe but firm avocados, peeled, cut into large cubes
- 1 ripe tangerine, peeled, cut into large pieces
- 1 Tbsp cilantro leaves 15 mL
- Tortilla chips
- 1. In bowl, mix together tangerine juice, canola oil, cilantro, onion, jalapeno and salt. Season to taste.
- 2. Add avocado and tangerine. Mix carefully to avoid damaging the avocado. Refrigerate 15 minutes. Sprinkle with fresh cilantro leaves. Serve immediately with tortilla chips.
- Tips: Avocado turns black very quickly so avoid preparing it in advance. If jalapeno is too spicy just cut it in half, marinate and then discard.
1/2 cup (125 mL)
|Total Fat||29 g|
|Saturated Fat||3 g|
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