Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Ingredients

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

Preparation

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.

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