Romaine Hearts with Avocado, Jicama & Orange

By [e-mail]

Ingredients

• 2 hearts of romaine lettuce
• 1 navel orange
• 1/2 med size jicama
• 2 T orange juice
• 1 T Champagne vinegar
• 1/4 t salt
• Cayenne pepper
• avocado
• Citrus Cumin Vinaigrette
• 3 T olive oil
• 2 T orange juice
• 1 T Champagne vinegar
• Salt & pepper
• 1/8 t cumin
• 1/2 t orange zest

Preparation

Step 1

Cut romaine leaves into bite size pieces. Wash in spinner; wrap in damp towel & refrigerate
Finely grate 1/2 t orange zest & reserve for vinaigrette. With sharp knife, remove remaining peel & white pith from orange. Slice orange in half, remove any seeds and center pith. Slice into half moons/Peel jicama & slice into matchsticks, @ 2 inches long. Combine orange juice, vinegar, salt & pinch of cayenne; add jicama & marinate 10-15min.
Prepare vinaigrette by blending olive oil, orange juice, vinegar, salt & cumin in blender tip combined. Stir in orange zest.
Just before serving, cut avocado into thin slices/ Place lettuce, orange slices & jicama in large bowl & toss with vinaigrette. Add avocado & gently toss again. Sprinkle with pepper & serve.

202 Cal