Avocado-orange Salad With Romaine And Lime-cumin Dressing


1/4 cup Lime juice from 2 limes
2 Small cloves garlic , minced
1 Medium jalapeño chile , minced (about 1 tablespoon)
1 teaspoon Cumin seed , toasted in small dry skillet over medium heat until fragrant and golden, about 4 minutes
1 teaspoon Grated orange zest
1/4 cup Olive oil
Table salt and ground black pepper
2 Medium heads romaine lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
1 cup Fresh cilantro leaves , washed, dried, and stemmed (about 1 quart)
1/2 Medium red onion , sliced thin
1 Avocado (preferably Haas), halved, pitted, and sliced 1/4-inch thick
2 Large oranges , segmented


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