Avocado Jalapeno Salad Recipes

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE

Steps:

• Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
• Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
• Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
• Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
• DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Steps:

• In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

JALAPENO AVOCADO SALAD

Steps:

• Add avocado, tomato, onion, jalapenos and lime juice to a large bowl.
• Let marinate in refrigerator for 10 minutes.
• Drain and reserve 1/3 cup of the lime juice.
• Add sugar to the lime juice and stir to combine.
• Add juice to avocado mixture.
• Place salad greens in a large salad bowl.
• Add avocado mixture and toss to coat the greens.
• Serve immediately.

AVOCADO & JALAPENO SALAD

Steps:

• Arrange avocado slices on a serving dish.
• Sprinkle with lime juice and season with salt and pepper.
• Sprinkle with cilantro leaves and jalapeños. Serve.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.