Romaine & Avocado Salad with Spicy Seeds & Sesame Dressing

Romaine & Avocado Salad

with Spicy Seeds & Sesame Dressing

20 MIN
$12.99 2 Servings
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Vegetarian
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From the Test Kitchen

To bring together crisp romaine, carrots, and creamy avocado, you'll mix our nutty sesame dressing with fresh lime juice and a bit of honey. To top it all off, you'll toast almonds, sunflower seeds, sesame seeds, and pepitas in the pan with sesame oil and spicy sambal oelek for a delicious, crunchy kick.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Romaine & Avocado Salad with Spicy Seeds & Sesame Dressing
Title
  • 1 Romaine Lettuce Heart
  • 1 Avocado
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Roasted Sunflower Seeds
  • 4 tsps Honey
  • 1 Tbsp Sesame Oil
  • 6 oz Carrots
  • 1 Lime
  • 3 Tbsps Sesame Dressing
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Roughly chop the lettuce. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin and vinegar; stir to coat. Halve the lime crosswise; squeeze the juice into a large bowl. Add the sesame dressing and half the honey; season with salt and pepper. Whisk to combine.

2 Make the seed topping

In a medium pan (nonstick, if you have one), heat the sesame oil on medium until hot. Add the almonds, sunflower seeds, sesame seeds, and pepitas. Cook, stirring occasionally, 2 to 3 minutes, or until toasted. Turn off the heat. Add the remaining honey and as much of the sambal as you’d like, depending on how spicy you’d like the dish to be. Stir until thoroughly combined.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced avocado, and marinated carrots (including the liquid); toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the seed topping. Enjoy!

Tips from Home Chefs

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Romaine & Avocado Salad

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Roughly chop the lettuce. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin and vinegar; stir to coat. Halve the lime crosswise; squeeze the juice into a large bowl. Add the sesame dressing and half the honey; season with salt and pepper. Whisk to combine.

2 Make the seed topping

In a medium pan (nonstick, if you have one), heat the sesame oil on medium until hot. Add the almonds, sunflower seeds, sesame seeds, and pepitas. Cook, stirring occasionally, 2 to 3 minutes, or until toasted. Turn off the heat. Add the remaining honey and as much of the sambal as you’d like, depending on how spicy you’d like the dish to be. Stir until thoroughly combined.

3 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced avocado, and marinated carrots (including the liquid); toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the seed topping. Enjoy!

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