Romaine Salad with California Avocado, Jicama, and Orange

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Nutritional Highlights (per serving)

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32 g
Total Fat
6 g
170 mg


Serves: 24
3/4  cup  orange juice
1/3  cup  lemon juice
1/3  cup  lime juice
  large cloves garlic, chopped finely
1/2  Tbsp.  salt
1/2  tsp.  black pepper
1/4  tsp.  cayenne pepper
1 1/2  cups  olive oil
gal.  sliced romaine (1/2 inch wide)
24    oranges, peeled and sliced (12 lbs.)
lb.  jicama, julienned
12    California Avocados (6 lbs.)
  As needed  Shredded mint, for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Whisk together orange juice and next 6 ingredients; whisk in oil.
  2. Reserve.
  3. Per order – toss 2 cups romaine with 1 tablespoon dressing.
  4. Top with 1 sliced orange, 1 ounce jicama, and 1/2 avocado, sliced crosswise and fanned.
  5. Drizzle with 1 tablespoon dressing.
  6. Sprinkle with mint.
Calories 420
Total Fat 32 g
Trans Fat 0 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Total Carbs 0 g
Dietary Fiber 0 g
Total Sugar 0 g
Protein 6 g
Cholesterol 0 mg
Sodium 170 mg
Potassium 0 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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