Romaine Salad with California Avocado, Jicama, and Orange

Nutrition Facts

Nutrition information
per serving

Calories 420
Total Fat 32g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 170mg
Total Carbs 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 6g
Potassium 0mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Start cooking

Serves: 24

3/4 cup orange juice 1/3 cup lemon juice 1/3 cup lime juice 3 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 3 gal. sliced romaine (1/2 inch wide) 24 oranges, peeled and sliced (12 lbs.) 2 lb. jicama, julienned 12 California Avocados (6 lbs.) As needed Shredded mint, for garnish
  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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

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


Other Topics