Avocado-Orange Salad with Romaine and Lime-Cumin Dressing | America's Test Kitchen

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