This simple lemony romaine and avocado salad is a perfect side dish for most any main dish, or use it as a base to build a meal.
This recipe is from my cookbook, Simply Vegetarian!
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When it's hot outside, you need a salad that can do double duty for you. What I mean is, a salad perfect for either a side dish, or to build on for a meal. This lemony romaine and avocado salad is the one I turn to, and it's like having a little black dress perfect for a wide range of occasions. In fall, I make a similar dressing, Pear Vinaigrette. So if you like this dressing, I recommend you check it out!
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Romaine lettuce - or other greens that you prefer.
- Pine nuts - or other nuts you like.
- Pomegranate seeds - seasonal.
- Avocado
- Lemon vinaigrette - recipe below.
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🔪 Recommended Equipment
💡Ideas for Possible Variations
- Add cooked white beans and charred broccolini.
- Roast up spicy, crispy chickpeas and cauliflower, and toss them in.
- Go in a Mexican direction with black beans, red peppers, and corn, and make a lime vinaigrette instead.
- If you eat fish, top this salad with grilled shrimp or salmon.
- Cook up a batch of brown rice or farro, toss it with roasted asparagus and tomatoes, and scoop on top of this salad.
- Toss with flash-sautéed zoodles (spiralized zucchini) and a flurry of Parmesan cheese.
- Add cooked lentils, tomatoes and steamed small potatoes, and use sherry vinegar in the vinaigrette.
- Add a tablespoon of gribiche to the vinaigrette.
Lemony Romaine and Avocado Salad
Ingredients
- 1 head romaine lettuce
- ½ cup pomegranate seeds (seasonal)
- ¼ cup pine nuts
- ¼ cup Lemon Vinaigrette recipe below
- 2 avocados cut into chunks
- Freshly ground black pepper
Lemon Vinaigrette (makes about ¼ cup)
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Remove and discard any wilted leaves from the romaine. Wash and spin-dry the remaining leaves.
- Tear or slice the leaves into bite-size pieces. Place the leaves in a large bowl, and toss with the pomegranate seeds, pine nuts, and half of the vinaigrette.
- Slice the avocados in half. Remove the pit from each, and slice into long thin slices. Using a large spoon, carefully scoop the slices out of the peel.
- Layer the avocado slices on top of the lettuce in the bowl, and drizzle half of the remaining dressing over them.
- Carefully toss using your hands or a large metal spoon. Add the remaining dressing as needed.
- Finish with a few sprinkles of pepper.
Lemon Vinaigrette
- In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Gradually whisk in the olive oil.
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Nutrition
Disclamer
Nutrition information is provided as an estimate for informational purposes only. Actual values may vary depending on the ingredients and brands used, substitutions, portion sizes, and preparation methods. If you have specific dietary or medical needs, please consult a qualified healthcare professional or registered dietitian.
Rita
I'm a lemon lover, so this dressing is perfect, especially with avocado. All summer long, I put fresh corn in my green salads -- of course it's been cooked days before so its chilled in fridge, then cut off the cob for the salad
Katty Balle
I'm an avocado girl and I will obviously eat anything with avocado on it. It has a lot of essential fats and nutrients that greatly impact your health. Thank you so much for sharing this recipe.
Svet Tour.Com
I had some Citrus Vinaigrette in my refrigerator, so I used that instead of making the Lemon Vinaigrette below.