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Ingredients
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½ cup extra virgin olive oil
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¼ cup fresh lemon juice
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2 tablespoons fresh orange juice
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2 tablespoons fresh lime juice
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1 teaspoon minced garlic
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1 teaspoon salt, or to taste
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¼ teaspoon ground black pepper
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1 head romaine lettuce - rinsed, dried and chopped
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2 medium tomatoes, cut into 8 wedges
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8 medium radishes, thinly sliced
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1 medium red onion, thinly sliced
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1 avocado - peeled, pitted, and chopped
Directions
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Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
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Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
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Serve dressed, tossed salads on individual salad plates.
Editor's Note:
Nutrition data for this recipe includes the full amount of dressing. The actual amount of dressing consumed will vary.
Nutrition Facts (per serving)
190 | Calories |
18g | Fat |
8g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 190 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 3g | 13% |
Sodium 300mg | 13% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 3g | 12% |
Total Sugars 3g | |
Protein 2g | 3% |
Vitamin C 25mg | 28% |
Calcium 27mg | 2% |
Iron 1mg | 4% |
Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.