Romaine Salad with Avocado-Lime Vinaigrette

Karry Hosford

Simple ingredients coax the avocado oil into the limelight.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 58%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.3g
  • Carbohydrate: 5.8g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 160mg
  • Calcium: 45mg

Ingredients

  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 8 cups shredded romaine lettuce (about 15 ounces)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup vertically sliced red onion

Preparation

  1. Combine first 3 ingredients, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
  2. Combine lettuce, tomatoes, and onion in a large bowl, tossing gently. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Romaine Salad with Avocado-Lime Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy