Romaine Salad with California Avocado, Jicama, and Orange

HomeRecipesDietDairy FreeRomaine Salad with California Avocado, Jicama, and Orange

Nutrition Facts

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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.

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Serves: 24

Ingredients
Instructions

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

Whisk together orange juice and next 6 ingredients; whisk in oil.
Reserve.
Per order – toss 2 cups romaine with 1 tablespoon dressing.
Top with 1 sliced orange, 1 ounce jicama, and 1/2 avocado, sliced crosswise and fanned.
Drizzle with 1 tablespoon dressing.
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.