This romaine lettuce avocado salad is vibrant, refreshing, and delicious! A simple dish that is easy to make and is ready in 10 minutes. It is perfect as a light lunch or healthy side dish to accompany any mains!
This romaine avocado salad is a staple side dish in our household, along with my Japanese tofu salad. Everyone will love this simple yet delicious salad featuring freshly chopped veggies and creamy avocado tossed in a tangy oil-based dressing.
💚Why you will love this recipe
- Bright, refreshing, and healthy
- Easy to throw together and is ready in 10 minutes
- Versatile and pairs well with almost any main dishes
- Highly customizable, so feel free to add in whatever ingredients sound good!
🥑What you will need
📃Ingredients notes and substitutions
- Tomatoes - I highly recommend using vine-ripened tomatoes as they are more sweet and flavorful. You can use cherry tomatoes or grape tomatoes in place.
- Cucumber - I am using regular garden cucumber, but other varieties like English and Persian can be used instead. If the skin of your cucumber is on the thicker side, you can choose to peel it off.
- Avocado - Use firm and ripe avocados, and avoid mushy ones.
- Oil - I highly recommend using extra-virgin olive oil as it has the most flavor and aroma. However, you could use light olive oil, vegetable oil, or canola oil if you are not a fan of its taste.
- Lemon juice - Can be substituted with lime juice.
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🔪How to make
Make your dressing by combining all ingredients needed.
Place your veggies in a large salad bowl, and pour the dressing over. Gently toss the ingredients until the dressing is well incorporated. Serve and enjoy your lettuce avocado salad immediately.
✔Helpful tips
- Wait until the salad is ready to serve before cutting the avocado to prevent it from browning.
- Mix salad gently to ensure that the delicate avocado cubes stay intact.
- Romaine lettuce avocado salad is best served immediately after preparation as lettuce will turn soggy after some time.
- Tips for prepping ahead - Dressing can be prep ahead of time and will stay fresh in the fridge for up to a week. You could also chop the veggies and keep them in separate containers for 3-4 days. As for the avocado, it is best to slice them right before serving.
✨Variations/add-ins
Dressing - Feel free to swap dressing used for your favorite homemade or store-bought dressing like my vegan Italian dressing or even homemade teriyaki sauce for an Asian spin.
Heat - If you are a spice-lover, feel free to add some chopped Jalapeno pepper or chili flakes to your lettuce avocado salad!
Toppings - Add some toasted pumpkin seeds, croutons, roasted black beans, or roasted lentils to give extra flavor and crunch to this salad. Freshly chopped herbs like cilantro, parsley, and dill are great additions too!
Cheese - You can either regular or plant-based parmesan or feta cheese.
Protein - To make this salad more filling, add a source of plant-based protein like chickpeas, beans, vegan Italian sausages, or seitan chicken breast. Alternatively, animal protein sources like shrimp, chicken cubes, and hard-boiled eggs can be used too, if not vegan.
🍝How to serve
- Tacos - vegan TVP tacos or Mexican tempeh taco meat
- Black bean burgers
- Meat substitutes - Seitan ribs, vegan roast beef, seitan doner kebab
- Heartier main dishes - Mexican rice and black beans, tandoori pasta, vegan TVP meatballs
📖 Recipe
Romaine Lettuce Avocado Salad
Ingredients
For the dressing
- 2 tablespoons extra virgin olive oil *
- 2 tablespoons lemon juice or lime juice
- salt and pepper to taste
For the salad
- 1 large head romaine lettuce chopped (or other varieties of lettuce)
- ½ lb tomatoes
- 1 avocado cubed
- ½ medium red onion sliced
Instructions
- Mix together all ingredients needed for the dressing. Set aside.
- Add all ingredients needed for the salad to a large bowl. Pour in dressing and mix until everything is well incorporated.
- Give it a taste, adding more salt and pepper if needed. Serve and enjoy!
Notes
- Wait until the salad is ready to serve before cutting the avocado to prevent it from browning.
- Mix salad gently to ensure that the delicate avocado cubes stay intact.
- Romaine lettuce avocado salad is best served immediately after preparation as lettuce will turn soggy after some time.
- Dressing can be prep ahead of time and will stay fresh in the fridge for up to a week. You could also chop the veggies and keep them in separate containers for 3-4 days. As for the avocado, it is best to slice them right before serving.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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