Best Avocado Romaine Salad Recipes

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
• Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.

ROMAINE SALAD WITH AVOCADO DRESSING

Steps:

• For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.

AVOCADO ROMAINE SALAD

Steps:

• For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

ROMAINE, AVOCADO, AND CORN SALAD

Steps:

• In a bowl combine the romaine, corn, and cherry tomatoes.
• Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
• Pour dressing over the salad; toss gently.

ROMAINE, ARUGULA, AND AVOCADO SALAD

Steps:

• In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

TUNA, AVOCADO, AND ROMAINE SALAD

Steps:

• In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
• In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
• Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat

AVOCADO, BACON ROMAINE SALAD WITH VINAIGRETTE

Steps:

• 1. Make the dressing mix all ingredients in a shake bottle, and let sit a few hours in fridge before using or even better overnight. I think the dressing is best the next day. It gives the garlic time to infuse the oil and vinegar. Also the dressing is delicious on other salads. If refrigerating overnight. Take bottle of dressing out of fridge two hours before using. Some of the oil may have solidified. Let oil soften. Shake well to dress salad. The reason for refrigerating is the raw garlic in it.
• 2. Fry the bacon until crisp.
• 3. Chop and rinse the romaine lettuce and dry it.
• 4. Chop avocado and rub with lemon so it doesn't turn color.
• 5. Chop the red onion and dice the tomato.
• 6. Combine all vegetables and avocado in serving bowl. Sprinkle with bacon and feta cheese. Dress with the red wine dressing. Add croutons if wanted.

ROMAINE & AVOCADO SALAD

Steps:

• Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. (Tops are bitter.)
• Chop remaining inner leaves. Rinse in cold water, and dry (this will keep the flavor of the salad from getting diluted).
• In a small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper. Toss with salad greens, red bell pepper, tomato and avocado chunks. Sprinkle with chopped walnuts if desired.
• Serve immediately, and enjoy!

ROMAINE SALAD WITH AVOCADO AND ORANGES

Steps:

• With a paring knife remove the skin and pith from the oranges.
• Working over a large salad bowl to catch the juices, cut out the orange segments. Set aside.
• Add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
• Add the lettuce and scallions, tossing well. Add the avocado and toss gently to combine.

ROMAINE AVOCADO SALAD WITH LIME DRESSING

Steps:

• Tear romaine and radicchio into bite-sized pieces.
• Place in large bowl.
• Toss with avocado and red onion slices.
• Combine lime juice and vinegar in small bowl.
• Whisk in Dijon mustard and olive oil.
• Season with salt and pepper and stir in poppyseeds.
• Just before serving, toss salad and dressing together.

ROMAINE SALAD WITH AVOCADO FANS

Steps:

• In a small bowl, whisk together oil, shallot, lemon juice, salt and pepper. Reserve
• Cut avocado into thin slices, maintaining the shape of the avocado half. Using your fingers, gently fan out slices.
• Just before serving, toss lettuce with dressing and top with avocado fans.

GRILLED ROMAINE SALAD WITH CORN AND AVOCADO

Steps:

• 1. Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside. 2. Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl. 3. Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside. 4. Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill. 5. To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.

ROMAINE AND CORN SALAD WITH AVOCADO DRESSING

Steps:

• Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 
5 minutes, until lightly charred. Let the 
corn kernels cool completely. In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper. In a large bowl, toss the cooled corn with the romaine pieces, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.

EASY AVOCADO ROMAINE SALAD

Steps:

• Clean and tear Romaine. Slice avocado and place on top of lettuce. Add onion, if desired. Toss with salad dressing and Parmesan cheese.

ROMAINE SALAD WITH AVOCADO DRESSING

Steps:

• For dressing, place the first seven ingredients in a blender or food processor; cover and process until blended.
• In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Drizzle with dressing and toss to coat. Sprinkle with the corn chips.

ROMAINE, GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Combine romaine, avocados, grapefruit, and olives in a large bowl. Add Red Wine Vinaigrette, tossing to coat. Serve immediately. Red Wine Vinaigrette: Whisk together all ingredients.