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Gluten free • Serves 4

Meat

2 Hearts of romaine

Produce

2 cans (14 ounces each) black beans or
1 Avocado, large
1 pint Cherry tomatoes
1/3 cup Cilantro, loosely packed
1/3 cup Cilantro, leaves
4 cloves Garlic
1 Jalapeno
2 Limes
1 Red onion, small

Baking & Spices

1/4 tsp Cayenne pepper
1/2 tsp Chili powder
1/4 tsp Red pepper flakes
1/4 tsp Salt
1 Salt
1/8 tsp Sea salt, fine-grain

Oils & Vinegars

3 1/2 tsp Olive oil
1 Olive oil
1 tsp Sherry vinegar
2 tsp White wine vinegar

Nuts & Seeds

1 tsp Cumin, powder

Liquids

2 tbsp Water
Karen Louise
Karen Louise • 1 year ago

Heart of Romaine Salad with Pico de Gallo and Avocado Dressing

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