Tangy Romaine Salad With Habanero-Avocado Dressing Recipe (2024)

By Pati Jinich

Published Jan. 5, 2024

Tangy Romaine Salad With Habanero-Avocado Dressing Recipe (1)

Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4(72)
Notes
Read community notes

Tender lettuce, juicy sweet oranges, pungent radishes and crunchy cucumbers get a lush treatment with this creamy, tangy, rich, addictingly spicy dressing that leaves a luxuriously rich and full mouthfeel after each bite. The habanero becomes sweeter and its flavors more bold as it roasts, imparting zesty, peppy flavor, feisty bite and a hint of rustic smoke to the creamy avocado dressing. This dressing works well on any green salad — but is so good you might even want to pour it onto a bowl and eat with a spoon.

Featured in: The Habanero Rules Yucatán. Let It Rule Your Kitchen, Too.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.

    Subscribe

  • Print Options

    Include recipe photo

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1fresh habanero chile
  • 1large ripe avocado, halved, pitted and diced
  • 6tablespoons olive oil
  • cup freshly squeezed lime juice
  • 2tablespoons white distilled vinegar
  • 2teaspoons dark brown sugar
  • teaspoons kosher or sea salt, or more to taste
  • ½teaspoon freshly ground black pepper
  • 2heads romaine or 3 to 4 heads baby romaine, washed, dried and torn into pieces
  • 3mini cucumbers (about 8 ounces), rinsed, ends removed and sliced
  • 3 to 4radishes, rinsed, halved and thinly sliced
  • 3 to 4large oranges, peeled and cut into supremes or slices (about 1 cup)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

290 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 5 grams protein; 415 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Tangy Romaine Salad With Habanero-Avocado Dressing Recipe (2)

Preparation

  1. Step

    1

    In a preheated comal, skillet or griddle set over medium heat, toast and char the habanero for 6 to 8 minutes, flipping as needed, until skin is charred and chile completely softened. Remove from the heat. Using a fork and a knife, halve the chile, then remove the stem and scrape the seeds off. (If you use your hands, be sure to rinse with soap and water as habaneros are spicy.)

  2. Step

    2

    In the jar of a blender, add half the roasted chile plus the avocado, olive oil, lime juice, vinegar, sugar, salt, pepper and 2 tablespoons of water. Purée until completely smooth. Taste for spiciness level and salt and adjust to taste, adding the remaining habanero if desired.

  3. Step

    3

    To a large bowl, add the lettuce, and about ¾ of the cucumbers, radishes and orange supremes. Toss with about ¾ of the dressing until completely covered. Add the remaining cucumbers, radishes and orange supremes on top. Add more dressing as desired.

Ratings

4

out of 5

72

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Nicholas

This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.

Moludwig

Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!

Rose

Excellent salad! Crunchy, creamy, spicy, refreshing, delicious. Might add a final squeeze of lime and salt. Would be great with shrimp. Ate with tortilla chips for dinner!

carol

A little tangy , would use a little vinegar

delicious!

Just made this salad, and I absolutely love it. I happened to have a large habanero, and my dressing was fairly spicy as a result. And it was a perfect balance of creamy, sweet, tangy, salty. Can’t wait to make this again.

Linda Fairchild

Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.

Namesullycyn

Very yummy. We love spice but I used 1/2 habanero just in case. The quantity was massive though, even though I made 1/2 the recipe for 2 of us. Next time will cut it down further.

delicious!

So fast and easy. My 13 yr old, who practically gags at the mention of avocado, liked it. I haven’t told her about the ingredients.

LG in PDX

Should the charred skin be scraped off before blending the habanero?

bonnie taffer

I just made the dressing. It is really delicious and I can see lots of uses for it. Looking forward to using it with grilled vegetables in the summer.

Moludwig

Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!

Linda Fairchild

Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.

delicious!

Just made this salad, and I absolutely love it. I happened to have a large habanero, and my dressing was fairly spicy as a result. And it was a perfect balance of creamy, sweet, tangy, salty. Can’t wait to make this again.

Nicholas

This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.

Rose

Excellent salad! Crunchy, creamy, spicy, refreshing, delicious. Might add a final squeeze of lime and salt. Would be great with shrimp. Ate with tortilla chips for dinner!

carol

A little tangy , would use a little vinegar

Private notes are only visible to you.

Tangy Romaine Salad With Habanero-Avocado Dressing Recipe (2024)

FAQs

What type of dressing is recommended for salads? ›

Vinaigrette is a common salad dressing around the world, and made by mixing oil with either vinegar or lemon juice. Traditionally the recipe calls for 1 part vinegar and 3 parts oil mixed together into an emulsion. Many different types of oil can be used for vinaigrette dressing, including: Olive oil.

What is composed salad made of? ›

A composed salad is an artful arrangement of greens/vegetables, hard-boiled eggs,.. with your creamy dressing. It's all about arrangement. What are some uncommon ingredients for salads that taste good? I put together a Nicoise Salad with Quail Eggs.

What are the basic types of salads? ›

Salad is any of a wide variety of dishes including green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits.

What is the body of the salad? ›

The BASE or UNDERLINER of the salad is usually a layer of greens. The BODY of the salad is the main ingredient. It may include vegetables, fruits, meats, or cheeses. The GARNISH of the salad adds color and appeal, and sometimes flavor. It must always be edible, and may be as simple as a sprinkling of crumbs or spice.

What is the number one healthiest salad dressing? ›

Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest. The exception? We like products made with healthy swaps—think Greek yogurt in place of mayo or heavy cream.

What should you avoid when dressing a salad? ›

Creamy Dressings

Other dressings like blue cheese, Caesar, parmesan, or chipotle all fall under this category of dressings to avoid. Not only are they loaded with fat, but they also have high levels of sodium and very little nutritional value.

What is a common ingredient in salad? ›

Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh herbs. Other vegetables, raw or cooked—tomatoes, onions, cucumbers, peppers, beets, and so on—may garnish the green salad.

Is romaine a type of lettuce? ›

Romaine or cos lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers.

What are the most common ingredients in salad? ›

A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. However, you can also add several other raw vegetables. Some popular raw veggie toppings include chopped carrots, onions, cucumbers, celery, mushrooms and broccoli.

What is the purple stuff in salad? ›

“With a purple cauliflower or cabbage, I like to roast them, grill them, pickle them, and chop them up into salads. I also like to add pops of color with radicchio and Treviso—the Italian purple bitter greens.”

What are 5 types of other ingredients that can be used for salads? ›

Other salad ingredients

Other common ingredients that you can add to your base of salad leaves are: Cucumber, tomato, radish, carrot, beetroot, peppers, cabbage, sweetcorn, onion, olives, celery and avocado.

What is the healthiest salad you can eat? ›

Best: Black Bean-and-Avocado Salad

The beans are a good source of disease-fighting antioxidants, and they have protein and fiber, as well as energy-boosting iron. Avocado adds creaminess and fiber. Plus, its fats help your body take in nutrients, including heart-healthy lycopene.

What are the healthiest vegetables to put in a salad? ›

Some of the most nutritious greens include spinach, kale, romaine, watercress, and arugula (see "Salad greens by the numbers").

What veggies to put in salad? ›

Many of these vegetables are the most well-known among consumers. The list of salad vegetables includes broccoli, cabbage, carrots, cauliflower, celery, cucumbers, endive, escarole, green onions, lettuce, mushrooms, peas, bell peppers, chili peppers, radishes, romaine, spinach and tomatoes.

What are the three basic types of salad dressing? ›

In Western culture, there are three basic types of salad dressing: Vinaigrette; Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk; Cooked dressings, which resemble creamy dressings, but are usually thickened by adding egg yolks and ...

What is the most popular salad dressing in the world? ›

Most Famous Dressings in the World
  1. Ranch Dressing. The ranch is a salad dressing or dip made with buttermilk, salt, garlic, onions, herbs (dill, parsley, chives, etc.), and spices (mustard seeds, black pepper, paprika, etc.) ...
  2. Fry Sauce. ...
  3. Chermoula. ...
  4. Blue Cheese Dressing. ...
  5. Thousand Island Dressing. ...
  6. Italian Dressing.

What are the four primary types of salad dressing? ›

The four main salad dressings are vinaigrette, emulsified vinaigrette, mayonnaise-based, and mayonnaise. An emulsion is the permanent blending of unlike ingredients, such as oil and vinegar. Vinaigrettes are lighter dressings used on more delicate ingredients, like salad greens.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Nathanial Hackett

Last Updated:

Views: 6780

Rating: 4.1 / 5 (72 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Nathanial Hackett

Birthday: 1997-10-09

Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800

Phone: +9752624861224

Job: Forward Technology Assistant

Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself

Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.