Inspired by the seasonal citrus-avocado salad at Cosecha Cafe in Oakland, California, we created this interplay of tender and crunchy textures and sweet, tangy, mildly spicy flavors. Try it alongside enchiladas, cracked crab, steak, or fajitas.
3 tablespoons extra-virgin olive oil, divided
6 tablespoons raw hulled pumpkin seeds (pepitas) or slivered almonds
3/4 teaspoon plus 1/8 tsp. kosher salt
2 pounds tangerines or tangelos, preferably an easy-peel type such as satsumas or Minneola tangelos
2 teaspoons lemon juice
1 teaspoon coarsely ground, mildly hot chile such as Aleppo pepper*; or use chili powder
1/8 teaspoon freshly ground pepper
1/2 cup small fresh mint leaves, divided
2 quarts loosely packed large, torn butter lettuce leaves
1 firm-ripe avocado, thinly sliced
1 cup jicama matchsticks
How to Make It
Heat 1 tbsp. oil in a small frying pan over medium heat. Add pumpkin seeds and cook, stirring often, until golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels and sprinkle with 1/8 tsp. salt.
Juice enough tangerines to make 1/2 cup. Peel remaining fruit and slice crosswise about 1/3 in. thick.
In a small bowl, whisk tangerine juice, lemon juice, remaining 2 tbsp. oil, the ground chile, remaining 3/4 tsp. salt, and the pepper. Chop 2 tsp. mint and stir into dressing.
Set a bed of lettuce on plates. Arrange tangerines, avocado, and jicama on top. Drizzle with dressing and sprinkle with pumpkin seeds and remaining mint.
*Find at well-stocked grocery stores and oaktownspiceshop.com.