Avocado-Orange Salad with Romaine and Lime-Cumin Dressing
By America's Test KitchenPublished on September 20, 2011
Time
20 minutes
Yield
Serves 4 to 6
Ingredients
¼ cup lime juice from 2 limes2 small cloves garlic, minced1 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 minutes1 teaspoon grated orange zest ¼ cup olive oil 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)½ medium red onion, sliced thin1 avocado (preferably Haas), halved, pitted, and sliced ¼-inch thick2 large oranges, segmented
Instructions
- Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
- Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat. Toss onion and avocado in remaining dressing. Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens. Serve immediately.
Time
20 minutesYield
Serves 4 to 6Ingredients
¼ 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
¼ cup olive oil
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)
½ medium red onion, sliced thin
1 avocado (preferably Haas), halved, pitted, and sliced ¼-inch thick
2 large oranges, segmented
Test Kitchen Techniques
Ingredients
¼ 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
¼ cup olive oil
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)
½ medium red onion, sliced thin
1 avocado (preferably Haas), halved, pitted, and sliced ¼-inch thick
2 large oranges, segmented
Test Kitchen Techniques
Ingredients
¼ 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
¼ cup olive oil
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)
½ medium red onion, sliced thin
1 avocado (preferably Haas), halved, pitted, and sliced ¼-inch thick
2 large oranges, segmented
Test Kitchen Techniques
Instructions
- Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
- Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat. Toss onion and avocado in remaining dressing. Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens. Serve immediately.
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