Avocado Romaine Salad Recipe (2024)

FAQs

What is good for romaine lettuce? ›

Nutrition & Fertilizer

The best way to fertilize romaine lettuce is to use a balanced fertilizer that contains nitrogen, phosphorus, and potassium. Apply the fertilizer when the plants are actively growing, and be sure to follow the manufacturer's directions for application rates and frequency.

Avocado Salad Ingredients

This salad is a delightful combination of fresh, ripe avocados, crisp and cool cucumbers, complemented by a light lime dressing. If you're a fan of guacamole, then you'll surely love this easy avocado salad.

While the headlines make it seem as if all romaine is harboring illness-causing germs, the reality is less attention-grabbing. "Millions of servings of leafy greens are eaten safely every day in the United States," per the CDC.

“Avocado could be part of your daily diet as long as you're including a variety of colors, textures and kinds of food,” Cucuzza concludes.

For comparison, avocado is about ½ the calories of mayo: two tablespoons of avocado contain 50 calories compared with 100 calories for the same amount of mayonnaise. Avocado also contains half the fat (4.5g to 9g) and is cholesterol free.

Storage. Make ahead: it's best to add the avocado last minute before serving the salad so that it doesn't turn brown. Refrigerator: store leftovers in an airtight container in the fridge for up to 24 hours.

Should You Cut Up the Lettuce Before Washing? We recommend washing and drying the lettuce before cutting up the entire head.

Washing leafy greens does not remove all germs. That's because germs can stick to the surface of leaves and even get inside them. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick.

Unwashed vegetables can be a source of bacteria that causes food-borne illness. That risk increases with produce that's eaten uncooked, including lettuce. Washing romaine rinses away any tiny insects that might be hidden in leaf crevices. Bagged produce should always be washed as an additional precaution.

Cut or break the bottom of a leaf of romaine lettuce and you may see a strange milky liquid seep out from the stem where it broke off. While it may look a bit ominous, there's no need for alarm. The white sap is a milky fluid made of latex that's naturally found in the lettuce and is completely harmless.

How do you keep chopped romaine crisp? ›

Minimizing moisture is also critical for extending the life of lettuce. That's why, whether you use a container or a bag for storage, a towel placed inside helps to absorb moisture and keep lettuce fresh and crisp for longer.

While most varieties of lettuce can usually last between 7–10 days in the fridge, it's best to use freshly chopped or shredded lettuce quickly, within about 2–3 days.

Sprinkle in Fresh Herbs

Fresh herbs are elite, and they don't have to be expensive. A bunch of parsley or dill can last for over a week in the fridge, and just a few sprigs, roughly chopped, add a fresh, sophisticated element to salad and really any dish.

Fertilize as often as every two weeks, with liquid fertilizer from a watering can, or granules scattered around the plants and watered in. Fertilizer helps plump up the leaves and chase away the bitterness so often found in garden-grown lettuce. And it helps keep it growing.

According to the authors (Cruz et al 2012), by using spent coffee grounds as an amendment, some of the impacts on lettuce were: Chlorophylls increased up to 61%. Lutein and β-carotene levels increased up to 90% and 72%, respectively. Biomass was also improved in the presence of 2.5% to 10% spent coffee.

The harvests never stop. If you decide you want lettuce tonight for dinner, all you have to do is pull off the oldest leaves of the plant, give your plant some days to recover, and then you'll be able to return for more and more leaves. That's because lettuce plants grow from their center, from their heart.