This simple lemony romaine and avocado salad is a perfect side dish for most any main dish, or use it as a base to build a meal.
This recipe is from my cookbook, Simply Vegetarian!
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When it's hot outside, you need a salad that can do double duty for you. What I mean is, a salad perfect for either a side dish, or to build on for a meal. This lemony romaine and avocado salad is the one I turn to, and it's like having a little black dress perfect for a wide range of occasions. In fall, I make a similar dressing, Pear Vinaigrette. So if you like this dressing, I recommend you check it out!
🧅 Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Romaine lettuce - or other greens that you prefer.
- Pine nuts - or other nuts you like.
- Pomegranate seeds - seasonal.
- Avocado
- Lemon vinaigrette - recipe below.
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🔪 Recommended Equipment
💡Ideas for Possible Variations
- Add cooked white beans and charred broccolini.
- Roast up spicy, crispy chickpeas and cauliflower, and toss them in.
- Go in a Mexican direction with black beans, red peppers, and corn, and make a lime vinaigrette instead.
- If you eat fish, top this salad with grilled shrimp or salmon.
- Cook up a batch of brown rice or farro, toss it with roasted asparagus and tomatoes, and scoop on top of this salad.
- Toss with flash-sautéed zoodles (spiralized zucchini) and a flurry of Parmesan cheese.
- Add cooked lentils, tomatoes and steamed small potatoes, and use sherry vinegar in the vinaigrette.
- Add a tablespoon of gribiche to the vinaigrette.
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Lemony Romaine and Avocado Salad
Ingredients
- 1 head romaine lettuce
- ½ cup pomegranate seeds (seasonal)
- ¼ cup pine nuts
- ¼ cup Lemon Vinaigrette recipe below
- 2 avocados cut into chunks
- Freshly ground black pepper
Lemon Vinaigrette (makes about ¼ cup)
- 2 tablespoons lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Remove and discard any wilted leaves from the romaine. Wash and spin-dry the remaining leaves.
- Tear or slice the leaves into bite-size pieces. Place the leaves in a large bowl, and toss with the pomegranate seeds, pine nuts, and half of the vinaigrette.
- Slice the avocados in half. Remove the pit from each, and slice into long thin slices. Using a large spoon, carefully scoop the slices out of the peel.
- Layer the avocado slices on top of the lettuce in the bowl, and drizzle half of the remaining dressing over them.
- Carefully toss using your hands or a large metal spoon. Add the remaining dressing as needed.
- Finish with a few sprinkles of pepper.
Lemon Vinaigrette
- In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Gradually whisk in the olive oil.
Rita
I'm a lemon lover, so this dressing is perfect, especially with avocado. All summer long, I put fresh corn in my green salads -- of course it's been cooked days before so its chilled in fridge, then cut off the cob for the salad
Katty Balle
I'm an avocado girl and I will obviously eat anything with avocado on it. It has a lot of essential fats and nutrients that greatly impact your health. Thank you so much for sharing this recipe.
Svet Tour.Com
I had some Citrus Vinaigrette in my refrigerator, so I used that instead of making the Lemon Vinaigrette below.