Salad of Avocado & Romaine with Black Olive Dressing

March/April 1995

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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

Makes: 4 servings

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  • 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


  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.


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).

Carbohydrate Servings: 1/2

Exchanges: 3 1/2 fat

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Recipe Categories

Type of Dish
Salad, side/appetizer
Middle Eastern
Ease of Preparation
Total Time
30 minutes or less
Preparation/ Technique

March/April 1995
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