| | INGREDIENTS |
| 1/4 cup | Lime juice from 2 limes |
| 2 | Small cloves garlic , minced |
| 1 | Medium jalapeño chile , minced (about 1 tablespoon) |
| 1 teaspoon | Cumin seed , toasted in small dry skillet over medium heat until fragrant and golden, about 4 minutes |
| 1 teaspoon | Grated orange zest |
| 1/4 cup | Olive oil |
| | Table salt and ground black pepper |
| 2 | Medium heads romaine lettuce , leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed) |
| 1 cup | Fresh cilantro leaves , washed, dried, and stemmed (about 1 quart) |
| 1/2 | Medium red onion , sliced thin |
| 1 | Avocado (preferably Haas), halved, pitted, and sliced 1/4-inch thick |
| 2 | Large oranges , segmented |
1. Whisk lime juice, garlic, jalapeño, cumin, and orange zest in medium bowl; whisk in oil. Season to taste with salt and pepper.
2. Pour all but 2 tablespoons dressing over lettuce and cilantro; toss to coat. Toss onion and avocado in remaining dressing. Divide dressed greens among individual plates; arrange a portion of onion, avocado, and orange segments on greens. Serve immediately.