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Avocado, Tomato, and Romaine Salad

James Carrier
Yield Makes 6 to 8 servings
Notes: You can assemble this salad (step 1) and make the dressing (step 2) up to 4 hours ahead. Cover salad and chill; cover dressing and let stand at room temperature.


  • 1 firm-ripe avocado (8 oz.), pitted and peeled
  • About 3 tablespoons sherry vinegar or balsamic vinegar
  • 4 cups bite-size pieces romaine lettuce leaves
  • 1 tomato (9 to 10 oz.), rinsed, cored, peeled (if desired), and cut into wedges
  • 3 tablespoons extra-virgin olive oil
  • About 1/2 teaspoon salt
  • Pepper

Nutrition Information

  • calories 91
  • caloriesfromfat 85 %
  • protein 1.1 g
  • fat 8.6 g
  • satfat 1.3 g
  • carbohydrate 4.1 g
  • fiber 1.3 g
  • sodium 152 mg

How to Make It

  1. Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.

  2. In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.

  3. Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.