Photo: Anna Pelzer
Heart of Romaine Salad with Pico de Gallo and Avocado Dressing
26 ingredients
15 min + 10 min
4
openrecipes
A “hearty” romaine salad served on a bed of spicy black beans with pico de gallo and creamy avocado dressing. This beautiful salad would be great to serve for company or a casual night at home.
Estimated Nutrition (whole recipe, rough)
799
Calories
23g
Protein
47g
Fat
78g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pepita | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint cherry tomatoes, sliced into small rounds
- 1/2 small purple onion, chopped
- 1/3 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
- 1/8 teaspoon fine-grain sea salt
- 1 large avocado, halved and pitted
- 2 limes, juiced
- 1/3 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
- 2 cloves garlic, pressed or minced
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes