Name: Hearts of Romaine Salad with Pico de Gallo and Avocado Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: For Cherry Tomato Pico de Gallo:; 1 pint cherry tomatoes; ½ small purple onion; ⅓ cup cilantro; 1 Jalapeno; 2 garlic cloves; 2 tsp white wine vinegar; ½ tsp olive oil; ⅛ tsp fine-grain sea salt; For Creamy Avocado-Cilantro Dressing:; 1 large avocado; 2 limes; ⅓ cup cilantro leaves; ¼ tsp red pepper flakes; ¼ tsp salt; 2 tsp water; 1 tbsp olive oil; For Spicy Black Beans:; olive oil; ½ small red onion; 2 garlic cloves; 1 tsp cumin powder; 28 oz black beans; ½ tsp chili powder; ¼ tsp Cayenne pepper; 1 tsp sherry vinegar; salt; For Salad:; 2 hearts of romaine; toasted pepitas

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

Serves:

Ingredients

For Cherry Tomato Pico de Gallo:

1pintcherry tomatoessliced into small rounds
½small purple onionchopped
⅓cupcilantroloosely packed, chopped
1jalapeñodeseeded and membranes removed, finely chopped
2garlic clovespressed or minced
2tspwhite wine vinegar
½tspolive oil
⅛tspfine-grain sea salt

For Creamy Avocado-Cilantro Dressing:

1large avocadohalved and pitted
2limesjuiced
⅓cupcilantro 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

Instructions

Cherry Tomato Pico de Gallo:

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

Creamy Avocado-Cilantro Dressing:

In a food processor or quality blender, combine the avocado flesh, lime juice, cilantro, red pepper flakes and salt.
Blend while drizzling in the water and olive oil.
Continue to blend until the dressing is smooth and creamy.

Spicy Black Beans:

In a large skillet, heat a drizzle of olive oil over medium heat.
Sauté the onion and garlic for a couple of minutes, then add the cumin, and sauté for another minute.
Pour in a can of the black beans with all of its cooking liquid.
Drain the other can, reserving the juices for later, if necessary.
Pour the remaining beans into the pan, then stir in the chili powder and cayenne pepper.
Turn up the heat to medium-high, then simmer the beans for 7 to 10 minutes.
Use a fork or the back of a wooden spoon to mash up about ½ of the beans.
Reduce the heat as necessary and add more of the cooking liquid if the mixture is dry.
Remove the beans from the heat, then stir in the sherry vinegar and salt to taste.

Salad:

Place a generous amount of beans on a salad plate, then top the beans with a romaine half.
Spread several spoonfuls of avocado sauce over the romaine, then top it with pico de gallo.
Garnish with toasted pepitas or crumbled feta cheese, if desired, serve, and enjoy!