Salad of Avocado & Romaine with Black Olive Dressing

From EatingWell: March/April 1995 — Subscribe Now!

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.

Salad of Avocado & Romaine with Black Olive Dressing Recipe

4 servings

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

3 tablespoons orange juice
2 tablespoons extra-virgin olive oil
1/4 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
1/2 red onion, very thinly sliced
1/2 head romaine lettuce, washed, dried and sliced into thin strips

Preparation

Whisk together orange juice, oil, olives, garlic and sugar in a small bowl. Season with salt and pepper.
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

Per serving: 182 calories; 16 g fat (2 g sat, 12 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 4 g fiber; 193 mg sodium; 339 mg potassium.

Nutrition Bonus: Vitamin A (16% daily value), Vitamin C (21% dv), Folate (15% dv).

1/2 Carbohydrate Serving

Exchanges: 3 1/2 fat