Romaine Salad with Avocado, Pickled Red Onion, and Cilantro-Lime Vinaigrette
IngredientsYou'll want to use romaines dark-green outer leaves, so choose whole heads rather than packaged romaine hearts, says chef Deborah Madison, author of The Greens Cookbook. Make the Onion Pickle first so it will be ready to use by the time you've prepared the vinaigrette.
1 small red onion, peeled
1 quart boiling water
1/2 cup rice wine vinegar or apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 head romaine lettuce
1 large avocado, peeled and cut into 1-inch chunks or slices
3 tablespoons olive oil
1 teaspoon grated lime zest plus
2 tablespoons lime juice
1 tablespoon water
1/2 cup cilantro leaves
1/2 teaspoon sea salt
1 teaspoon diced jalapeo chili
1/4 teaspoon ground cumin
sea salt and pepper to taste
Nutrition FactsPer serving: 196 calories, 78% fat (17 g; 2.5 g saturated), 20% carbohydrate (10 g), 2% protein (2 g), 5 g fiber, 32 mg calcium, 1 mg iron, 301 mg sodium.
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Directions1. For the Onion Pickle, thinly slice the onion into rounds and put in a colander. Pour the boiling water over the onion, then rinse under cold running water. Mix the vinegar with the sugar and salt in a bowl, add the onion, and toss. Add cold water if necessary to cover, then refrigerate for 10 to 15 minutes, or until the onion turns bright pink.
2. For the salad, chop the romaine into bite-sized pieces. Wash and dry the leaves, then put them in a bowl with the avocado.
3. For the vinaigrette, combine the olive oil, lime zest, juice, water, cilantro, 1/2 teaspoon sea salt, chili, and cumin in a blender and pure. Pour over the salad and toss well. Season with sea salt and pepper. Top with Onion Pickle and serve.