Heart of Romaine Salad with Pico de Gallo and Avocado Dressing
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Cookie and Kate · by Cookie and Kate★ 5.0

Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 30%
CARBS 52G53% OF CAL
21G FIBER6G SUGAR24G OTHER
FAT 16G37% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Romaine hearts served over spicy black beans with pico de gallo and creamy avocado dressing. A colorful, satisfying salad with fresh and bold flavors.

mainmexicansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pint cherry tomatoes, sliced into small rounds
  • 1/2 small purple onion, chopped
  • ⅓ cup loosely packed cilantro, chopped
  • 1 jalapeño, deseeded and membranes removed, finely chopped
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon olive oil
  • ⅛ teaspoon fine-grain sea salt
  • 1 large avocado, halved and pitted
  • 2 limes, juiced
  • ⅓ cup cilantro leaves
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • olive oil
  • 1/2 small red onion, chopped
  • 1 teaspoon cumin powder
  • 2 cans (14 ounces each) black beans or about 3 1/2 cups cooked black beans, with the cooking liquid
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sherry vinegar
  • salt, to taste
  • 2 hearts of romaine, halved lengthwise
  • Optional garnishes: toasted pepitas, crumbled feta cheese
PREP
15M
SODIUM
1307MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.