Romaine Salad with Avocado and Oranges: A Burst of Sunshine on Your Plate

There are certain salads that transcend the ordinary, elevating simple greens into a vibrant culinary experience. This Romaine Salad with Avocado and Oranges is one such creation. I remember the first time I encountered a dish like this, it was at a small, sun-drenched café in Southern California, where the air itself tasted like citrus. The bright, clean flavors were a revelation, a perfect antidote to a warm afternoon. It wasn’t just a salad; it was a feeling – of freshness, of vitality, and of pure, unadulterated joy. It’s a dish that reminds me why I fell in love with cooking in the first place: the ability to take humble ingredients and transform them into something truly spectacular.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4
• Yield: 1 large salad
• Dietary Type: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

This salad is a testament to how a few, high-quality ingredients can sing together. The sweetness of the oranges, the creaminess of the avocado, and the crispness of the romaine form a harmonious trio, all brought together by a simple, zesty dressing.

• 2 oranges
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 6 cups shredded romaine lettuce
• 2 scallions, thinly sliced
• 1/2 cup diced avocado

Equipment Needed

For this refreshingly simple salad, you won’t need a lot of fuss.

• A sharp paring knife
• A large salad bowl
• A small bowl or jar for the dressing
• A whisk or fork

Instructions

The beauty of this salad lies in its effortless preparation. It’s the kind of dish that can be whipped up in moments, perfect for a quick lunch, a light dinner, or as a vibrant side to any meal.

1. Begin by preparing the oranges. With a sharp paring knife, carefully remove the peel and the white pith from each orange. It’s important to get as much of the pith off as possible, as it can be bitter.
2. Working directly over your large salad bowl, cut out the orange segments from the membranes. This technique is called “supreme” and ensures you get juicy, seedless pieces of fruit. As you cut, the orange juice will naturally collect in the bowl, which will form the base of your dressing. Once the segments are cut, set them aside.
3. To the collected orange juice in the salad bowl, add the lemon juice, olive oil, Dijon mustard, and salt.
4. Whisk these dressing ingredients together until they are well blended and emulsified. The Dijon mustard acts as an emulsifier, helping the oil and lemon juice to combine into a cohesive dressing.
5. Add the 6 cups of shredded romaine lettuce and the thinly sliced scallions to the salad bowl.
6. Toss the lettuce and scallions with the dressing until they are evenly coated. Ensure every leaf gets a touch of that bright, zesty flavor.
7. Finally, add the diced avocado to the salad.
8. Toss gently to combine. It’s important to be gentle at this stage to avoid mashing the avocado and to keep the orange segments intact.

Expert Tips & Tricks

Crafting a truly exceptional salad often comes down to those little nuances. Here are a few insights to elevate this Romaine Salad with Avocado and Oranges from good to unforgettable:

• Orange Selection: While any sweet orange will work, consider using varieties like Navel or Cara Cara for their vibrant color and excellent sweetness. Blood oranges can add a beautiful, dramatic hue and a slightly more complex flavor.
• The Power of Cold: Ensure your romaine lettuce is well-chilled before assembling the salad. Crispy, cold lettuce makes a world of difference in texture and refreshing quality. You can even give it an ice bath for a few minutes before drying thoroughly.
• Avocado Perfection: For the best texture and flavor, dice your avocado just before serving. This prevents it from browning and becoming mushy. Look for avocados that yield to gentle pressure but aren’t overly soft.
• Dressing Balance: Taste your dressing before tossing the salad. If you prefer a tangier dressing, add a touch more lemon juice. If you like it a bit richer, a tiny drizzle more olive oil can work wonders. The salt should enhance, not overpower, the natural sweetness of the oranges.
• Scallion Sweetness: For a milder scallion flavor, you can soak the thinly sliced scallions in ice water for about 10 minutes, then drain them well before adding to the salad.

Serving & Storage Suggestions

This salad is at its absolute best when served immediately after preparation, allowing you to enjoy the crisp textures and vibrant flavors at their peak.

• Serving: Serve this salad as a light lunch on its own, or as a refreshing side dish to grilled chicken, fish, or even a hearty grain bowl. The bright colors make it a visually appealing addition to any table.
• Storage: This salad is not ideal for long-term storage due to the delicate nature of the avocado and the dressing. If you anticipate having leftovers, it’s best to prepare the dressing separately and toss the lettuce and scallions just before serving. The orange segments can be stored in an airtight container in the refrigerator for up to 2 days. The diced avocado is best used immediately and does not store well.

Nutritional Information

Here’s an approximate breakdown of the nutritional content for this delightful salad.

Nutrient	Amount per Serving	% Daily Value
Calories	137.3 kcal
Calories from Fat
Total Fat	9.9 g	15%
Saturated Fat	1.4 g	6%
Cholesterol	0 mg	0%
Sodium	167.9 mg	6%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	4.6 g	18%
Sugars	7.5 g	29%
Protein	2.1 g	4%

Note: Nutritional values are estimates and can vary based on ingredient quality and specific measurements.

Variations & Substitutions

While this recipe is wonderful as is, feel free to play with it to suit your palate and pantry.

• Crunch Factor: For added texture, consider sprinkling some toasted slivered almonds, chopped walnuts, or pumpkin seeds over the salad just before serving.
• Herbal Notes: Fresh mint or parsley, finely chopped, can add another layer of herbaceous freshness.
• Creamier Dressing: If you prefer a creamier dressing without adding dairy, a tablespoon of tahini or a blend of silken tofu can be incorporated into the dressing base.
• Citrus Swap: While oranges are classic, grapefruit segments can offer a delightful tang, or a mix of different citrus fruits could be used for a more complex flavor profile.

FAQs

Q: Can I make this salad ahead of time?
A: It’s best to assemble this salad right before serving to maintain the crispness of the lettuce and the freshness of the avocado. The dressing can be made a few hours in advance.

Q: What is the best way to cut the oranges for this salad?
A: Supreming the oranges, by cutting out the segments between the membranes, yields the juiciest and most attractive pieces.

Q: My avocado is browning. What can I do?
A: To prevent avocado from browning, dice it just before adding it to the salad and toss it gently. A little extra lemon juice in the dressing can also help to slow down oxidation.

Q: Can I use a different type of lettuce?
A: While romaine provides the perfect crisp texture, you could also use a mix of crisp lettuces like butter lettuce or even a spring mix for a softer texture.

Q: Is this salad suitable for a light meal?
A: Absolutely! It’s light, refreshing, and packed with nutrients, making it an excellent choice for a healthy lunch or a starter.

Final Thoughts

This Romaine Salad with Avocado and Oranges is more than just a collection of ingredients; it’s a vibrant celebration of fresh flavors and simple elegance. It’s a dish that embodies the joy of eating well, proving that healthy food can also be incredibly delicious and visually stunning. I encourage you to try it, to taste the sunshine, and to perhaps find your own moments of culinary delight with every crisp bite. It pairs beautifully with a glass of chilled white wine or sparkling water with a twist of lime. Let me know how you enjoy it!