Photo: Anna Pelzer
Romaine Salad with California Avocado, Orange, and Jicama
15 ingredients
5 steps
fandom
Estimated Nutrition (whole recipe, rough)
520
Calories
7g
Protein
37g
Fat
52g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Tbsp orange juice
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- 1 garlic clove, chopped finely
- ¼ tsp salt
- 1/8 tsp black pepper
- pinch cayenne pepper
- 1/3 Cups olive oil
- 12 Cups baby romaine or lettuce leaves
- 6 small oranges, peeled and sliced crosswise
- ½ Pound jicama, julienned
- 3 California Avocados
- Shredded mint leaves, for garnish
- =
Directions
1
Whisk together orange juice and next 6 ingredients; whisk in oil. Reserve.
2
Toss romaine with half the dressing; divide among serving plates.
3
Top each with 1 sliced orange, jicama, and 1/2 avocado, sliced.
4
Drizzle with remaining dressing.
5
Sprinkle with mint.
Recipe sourced from
fandom