Name: Avocado-Orange Salad with Romaine and Lime-Cumin Dressing
Total time: 20 min
Ingredients: 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; 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

Avocado-Orange Salad with Romaine and Lime-Cumin Dressing

By America's Test Kitchen

Published 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.