Salad of Avocado & Romaine with Black Olive Dressing

Salad of Avocado & Romaine with Black Olive Dressing

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From: EatingWell Magazine, March/April 1995

In this Middle-Eastern-inspired fruit and vegetable combination, the loamy flavor of black olives balances the richness of avocados, the tart sweetness of orange juice and the bite of onions.

Ingredients 4 servings

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  • 3 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup pitted Kalamata or other brine-cured black olives, coarsely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon sugar
  • Salt & freshly ground pepper, to taste
  • 1 firm but ripe avocado, pitted, peeled and cut into thin wedges
  • ½ red onion, very thinly sliced
  • ½ head romaine lettuce, washed, dried and sliced into thin strips


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  1. Whisk together orange juice, oil, olives, garlic and sugar in a small bowl. Season with salt and pepper.
  2. Combine avocado and onions in a bowl. Pour the dressing over the avocado mixture and toss lightly. Serve on a bed of sliced romaine.

Nutrition information

  • Per serving: 182 calories; 16 g fat(2 g sat); 4 g fiber; 9 g carbohydrates; 2 g protein; 62 mcg folate; 0 mg cholesterol; 3 g sugars; 776 IU vitamin A; 13 mg vitamin C; 22 mg calcium; 1 mg iron; 193 mg sodium; 340 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ fat

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