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Avocado, Tomato, and Romaine Salad





Yields
Makes 6 to 8 servings

Notes: You can assemble this salad (step 1) and make the dressing (step 2) up to 4 hours ahead. Cover salad and chill; cover dressing and let stand at room temperature.

Avocado, Tomato, and Romaine Salad




James Carrier
 1 firm-ripe avocado (8 oz.), pitted and peeled
  About 3 tablespoons sherry vinegar or balsamic vinegar
 4 cups bite-size pieces romaine lettuce leaves
 1 tomato (9 to 10 oz.), rinsed, cored, peeled (if desired), and cut into wedges
 3 tablespoons extra-virgin olive oil
  About 1/2 teaspoon salt
  Pepper
Step 1
1

Thinly slice avocado and arrange slices along one side of a wide, shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes opposite the avocado.

Step 2
2

In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.

Step 3
3

Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories91
% Daily Value *
Total Fat 8.6g12%

Saturated Fat 1.3g7%
Sodium 152mg7%
Total Carbohydrate 4.1g2%

Dietary Fiber 1.3g5%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.