Hearts of Romaine Salad with Pico de Gallo and Avocado Dressing Recipe

How To Make Hearts of Romaine Salad with Pico de Gallo and Avocado Dressing

Create a unique romaine salad for lunch today! Served over spicy black beans, it’s tossed in a delicious pico de gallo and avocado dressing for a more wholesome plate.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



For Cherry Tomato Pico de Gallo:

  • 1pintcherry tomatoessliced into small rounds
  • ½small purple onionchopped
  • cupcilantroloosely packed, chopped
  • 1jalapeñodeseeded and membranes removed, finely chopped
  • 2garlic clovespressed or minced
  • 2tspwhite wine vinegar
  • ½tspolive oil
  • tspfine-grain sea salt

For Creamy Avocado-Cilantro Dressing:

  • 1large avocadohalved and pitted
  • 2limesjuiced
  • cupcilantro leaves
  • ¼tspred pepper flakes
  • ¼tspsalt
  • 2tspwater
  • 1tbspolive oil

For Spicy Black Beans:

  • olive oil
  • ½small red onionchopped
  • 2garlic clovespressed or minced
  • 1tspcumin powder
  • 28ozblack beans2 cans, with the cooking liquid
  • ½tspchili powder
  • ¼tspcayenne pepperoptional
  • 1tspsherry vinegar
  • saltto taste

For Salad:

  • 2hearts of romainehalved lengthwise
  • toasted pepitasoptional garnishes
  • crumbled feta cheeseoptional garnishes


Cherry Tomato Pico de Gallo:

  1. In a medium bowl, toss together the cherry tomatoes, onion, cilantro, jalapeno, garlic, white wine vinegar, olive oil, and sea salt.

  2. Set aside to marinate.

Creamy Avocado-Cilantro Dressing:

  1. In a food processor or quality blender, combine the avocado flesh, lime juice, cilantro, red pepper flakes and salt.

  2. Blend while drizzling in the water and olive oil.

  3. Continue to blend until the dressing is smooth and creamy.

Spicy Black Beans:

  1. In a large skillet, heat a drizzle of olive oil over medium heat.

  2. Sauté the onion and garlic for a couple of minutes, then add the cumin, and sauté for another minute.

  3. Pour in a can of the black beans with all of its cooking liquid.

  4. Drain the other can, reserving the juices for later, if necessary.

  5. Pour the remaining beans into the pan, then stir in the chili powder and cayenne pepper.

  6. Turn up the heat to medium-high, then simmer the beans for 7 to 10 minutes.

  7. Use a fork or the back of a wooden spoon to mash up about ½ of the beans.

  8. Reduce the heat as necessary and add more of the cooking liquid if the mixture is dry.

  9. Remove the beans from the heat, then stir in the sherry vinegar and salt to taste.


  1. Place a generous amount of beans on a salad plate, then top the beans with a romaine half.

  2. Spread several spoonfuls of avocado sauce over the romaine, then top it with pico de gallo.

  3. Garnish with toasted pepitas or crumbled feta cheese, if desired, serve, and enjoy!


  • Calories: 945.45kcal
  • Fat: 24.35g
  • Saturated Fat: 3.76g
  • Monounsaturated Fat: 14.90g
  • Polyunsaturated Fat: 3.92g
  • Carbohydrates: 144.25g
  • Fiber: 40.45g
  • Sugar: 10.28g
  • Protein: 47.37g
  • Sodium: 1301.08mg
  • Calcium: 333.31mg
  • Potassium: 3887.67mg
  • Iron: 12.61mg
  • Vitamin A: 606.01µg
  • Vitamin C: 40.77mg
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