Tangy Romaine Salad With Habanero-Avocado Dressing
Published Jan. 5, 2024
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1fresh habanero chile
- 1large ripe avocado, halved, pitted and diced
- 6tablespoons olive oil
- ⅓cup freshly squeezed lime juice
- 2tablespoons white distilled vinegar
- 2teaspoons dark brown sugar
- 1¼teaspoons kosher or sea salt, or more to taste
- ½teaspoon freshly ground black pepper
- 2heads romaine or 3 to 4 heads baby romaine, washed, dried and torn into pieces
- 3mini cucumbers (about 8 ounces), rinsed, ends removed and sliced
- 3 to 4radishes, rinsed, halved and thinly sliced
- 3 to 4large oranges, peeled and cut into supremes or slices (about 1 cup)
Nutritional analysis per serving (6 servings)
290 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 5 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a preheated comal, skillet or griddle set over medium heat, toast and char the habanero for 6 to 8 minutes, flipping as needed, until skin is charred and chile completely softened. Remove from the heat. Using a fork and a knife, halve the chile, then remove the stem and scrape the seeds off. (If you use your hands, be sure to rinse with soap and water as habaneros are spicy.)
- Step 2
In the jar of a blender, add half the roasted chile plus the avocado, olive oil, lime juice, vinegar, sugar, salt, pepper and 2 tablespoons of water. Purée until completely smooth. Taste for spiciness level and salt and adjust to taste, adding the remaining habanero if desired.
- Step 3
To a large bowl, add the lettuce, and about ¾ of the cucumbers, radishes and orange supremes. Toss with about ¾ of the dressing until completely covered. Add the remaining cucumbers, radishes and orange supremes on top. Add more dressing as desired.
Private Notes
Comments
This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.
Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!
Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.
Wow! Fantastic. Used some chipotle and cayenne powder as I did not have fresh habaneros. Great with salmon cakes.
Didn't have a habanero, so used a full jalapeño. Left out the vinegar and the sugar, and cut back the oil to 2T. Loved it. Will use the leftover dressing as a taco salsa.
Made tonight with a half de-seeded jalapeño bc my kids are spice wimps. The salad got rave reviews and were a great use of the late season oranges we still have on the tree in our yard. 2 heads of romaine consumed by 8 people and I'd bet we have finished off 3 and there'd be plenty of dressing for that amount. Great salad for a crowd. I might skip the sugar in the dressing next time.