See more
Karry Hosford Photo by: Karry Hosford

Romaine Salad with Avocado-Lime Vinaigrette

Simple ingredients coax the avocado oil into the limelight.

Cooking Light MAY 2004

  • Yield: 4 servings (serving size: 2 cups)


  • 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


Combine first 3 ingredients, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.

Combine lettuce, tomatoes, and onion in a large bowl, tossing gently. Drizzle juice mixture over lettuce mixture; toss gently to coat. Serve immediately.

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

Go to full version of

Romaine Salad with Avocado-Lime Vinaigrette recipe