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James Carrier Photo by: James Carrier

Avocado, Tomato, and Romaine Salad

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.

Sunset JULY 2003

  • Yield: Makes 6 to 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 85%
  • Protein: 1.1g
  • Fat: 8.6g
  • Saturated fat: 1.3g
  • Carbohydrate: 4.1g
  • Fiber: 1.3g
  • Sodium: 152mg

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Avocado, Tomato, and Romaine Salad Recipe