Avocado and Tangerine Salad with Jalapeño Vinaigrette - PCOS-Friendly Recipe
This Avocado and Tangerine Salad with Jalapeño Vinaigrette is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1/2 cup fresh tangerine juice
- 1 jalapeño
- 1 small shallot, finely chopped
- 2 tablespoons white wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 cup vegetable oil
- 2 tablespoons extra-virgin olive oil
- 2 avocados, sliced
- 4 tangerines or clementines, peeled, sliced into rounds
- 6 cups purslane, arugula, or watercress, thick stems trimmed
- 1/2 cup fresh mint leaves
- 2 ounces feta, crumbled (about 1/3 cup)
Instructions
- 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.
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Frequently Asked Questions
Yes, this Avocado and Tangerine Salad with Jalapeño Vinaigrette recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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