Source: Guadalupe Garcia-de-Leon | Category: Salads

Exotic Mexican Avocado and Tangerine Salad

Save the dishes and serve this exotic salad in the hollowed out avocado shell.

Exotic Mexican Avocado and Tangerine Salad


  • 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.


4 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Total Fat29 g
Saturated Fat3 g
Cholesterol0 mg
Carbohydrates19 g
Fiber8 g
Protein3 g
Sodium10 mg