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.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Any
Keyword: romaine avocado salad
Servings: 6
Calories: 256kcal
Author: Susan Pridmore
- 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
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.
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