Lemony Romaine and Avocado Salad
Fresh easy salad that can be eaten as is, and has suggestions for adding vegetables, legumes, meat, or fish to turn it into a meal.
Servings: 6
Calories: 256kcal
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.
Nutrition
Calories: 256kcal | Carbohydrates: 13g | Protein: 3.7g | Fat: 23.2g | Saturated Fat: 3g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 14.2g | Sodium: 406mg | Potassium: 659.3mg | Fiber: 7.6g | Sugar: 3.9g | Vitamin A: 9189.5IU | Vitamin C: 14.2mg | Calcium: 47.3mg | Iron: 1.8mg