Romaine Salad with California Avocado, Jicama, and Orange
Ingredients3/4 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.
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados