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

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

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Most salads made with oranges simply don't have enough orange flavor. We found two tricks that solve this problem.

Keywords

Side Dishes
Fruit
Quick
Vegetables
Salads

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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