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Robin Ward

Crispy Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions

Crispy Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions – A vibrant, creamy, crunchy, easy-to-make salad that's fresh, healthy, and bold.
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Ingredients Method

Ingredients
  

Quick-Pickled Red Onions (Makes about 1½ cups)
  • 1½ cups packed thinly sliced red onion (1 medium onion)
  • ½ cup red wine vinegar
  • 1 Tbsp granulated sugar
  • 1 tsp kosher salt
Romaine Salad with Avocado Goddess Dressing & Pickled Red Onions
  • 1 tsp chopped garlic (1 medium clove)
  • 3 Tbsp chopped fresh dill pickles
  • 2 Tbsp minced fresh chives or scallions (white and green parts)
  • 1 Hass avocado (6 to 8 ounces), halved and pitted
  • ½ cup mayonnaise
  • 3 Tbsp freshly ground black pepper
  • 12 oz Little Gem lettuce or romaine leaves, torn or roughly chopped
  • ½ cup Quick-Pickled Red Onion

Method
 

Make the Quick-Pickled Red Onions
  1. Place the onion in a half-pint jar or other heatproof container and pack lightly with a spoon.
  2. In a small saucepan or skillet, combine the vinegar, ¼ cup water, the sugar, and salt. Bring to a simmer, stir to dissolve the sugar, then carefully pour the mixture over the onion.
  3. Set aside until cool. Use immediately or refrigerate for up to 5 days before serving.
Make the salad and Avocado Goddess Dressing
  1. In a food processor, combine the garlic, dill, and chives and process until finely chopped. Scoop the avocado into the processor and add the mayonnaise, lemon juice, 1 teaspoon salt, and a few grind of black pepper. Process until smooth, 10 to 15 seconds. Set aside. (Or store in a sealed container in the refrigerator for up to 2 days before using.)
  2. Wash and dry the lettuce leaves in a salad spinner. Place the lettuce in a very large bowl and drizzle about half the dressing over the salad. Add the pickled onions and toss until well mixed. Add more dressing to taste, season with a pinch of salt and black pepper, and serve.