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Avocado and Romaine Salad Surprise

Here's how you make Avocado and Romaine Salad Surprise
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  • Servings: 12+
  • Prep: 35-40m
  • Cook: 0m
  • The following recipe serves 12+ people.

Ingredients

The ingredients are:
  • Dressing
  • 5 cups orange juice, preferably fresh (from 20-24 medium oranges)
  • 1 1/2 teaspoons sugar
  • Finely grated zest of 2 oranges
  • 2/3 cup fresh lime juice
  • 1 generous tablespoon kosher salt
  • Generous pinch cayenne
  • 2 cups extra virgin olive oil
  • 1 1/4 teaspoons dark sesame oil
  • Salad
  • 3 medium cucumbers, peeled, halved, seed, and cut into 1/2-inch pieces
  • 1 pound jicama, peeled and cut into 1/4 x 1 1/2-inch sticks
  • 24 medium radishes, trimmed and quartered
  • 6 ripe Haas avocados
  • 2 tablespoons fresh lime juice 10 scallions, sliced very thinly on the bias
  • 10 scallions, sliced very thinly on the bias
  • 1 medium pomegranate, seeded (See Note)
  • 1 cup roasted unsalted pepitas (Mexican style pumpkin seeds)
  • 4 - 5 medium heads of romaine lettuce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Dressing

  • Step 1: Place the orange juice and the sugar in a medium saucepan and bring to a boil over high heat. Lower the heat and simmer the mixture until reduced to about 1 1/4 cups. Remove from the heat and let cool a few minutes. Whisk in the orange zest, 2/3 cup lime juice, salt, and cayenne. Transfer to a bowl and slowly pour in the olive oil in a thin stream, whisking continuously so that an emulsion forms. Whisk in the sesame oil; taste for salt. Chill in the refrigerator before use. Whisk again just before dressing the salad.

  • Step 2: Right before the gusts arrive, make the salad; Toss the cucumbers, jicama, and radishes in a large salad bowl with half the dressing.

  • Step 3: Peel the avocados, and cut the flesh into 1 inch chunks; toss the flesh with the 2 tablespoons of lime juice as you work. Add the avocado chunks to the salad bowl, along with the scallions, half the pomegranate seeds, and half the pepitas.

  • Step 4: Cut the romaine crosswise, working from the leafy end to the root end, into strips that are about 1-inch wide (you need about 14 cups of strips). Add the lettuce to the salad bowl, along with half to two-thirds of the remaining dressing, tossing well to coat. Taste the salad, and add as much of the remaining dressing as suits your taste. Top the salad with remaining pomegranate seeds and pepitas. Serve at once.

  • NOTE: The simplest way to seed a pomegranate is to cut it into a few pieces and rap the skin side sharply with a spoon. Do this over a bowl of water and you can separate out any bits of membrane.


We hope you enjoy this recipe!

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