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Florida Tangelo, Avocado & Heirloom Tomato Salad, Honestfare

This comes out lovely! Give it a shot:]


Prep time: 15 minutes. Naval oranges are a good substitute for tangelos (which tend to be waterier and less acidic that oranges). And any other variety of avocado will work fine. Recipe serves two.

You need:

  • 5-6 small (golfball size) heirloom tomatoes, slightly under ripe
  • 2 tangelos
  • 1 avocado
  • Handful of fresh, flat leaf parsley
  • Juice from one lemon
  • Coarse sea salt
  • Cracked black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons water
  • Pinch dried tarragon
  • Pinch red pepper flakes
  • Some grated Romano cheese


  1. Remove tangelo peel with knife, getting as much of orange rind off as possible without damaging fruit. Slice into about 4 discs per fruit. Arrange slices on a plate and set aside.
  2. Chop parsley, slice avocado and cut tomatoes into quarters or halves, depending on size. Place in large mixing bowl and set aside.
  3. Combine olive oil, apple cider vinegar, about 1/4 teaspoon salt, some cracked black pepper, pinch of tarragon, lemon juice and water in a lidded vessel and shake vigorously until well combined. Pour dressing over veggies in bowl; add Romano cheese and a pinch of red pepper flakes and toss until evenly coated.
  4. Pile contents of bowl atop sliced fruit and top with an additional sprinkle of sea salt.

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