Heart Of Romaine Salad With Pico De Gallo And Avocado Dressing

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Cookie and Kate
Uploaded by: Cookie and Kate


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1 pint cherry tomatoes, sliced into small rounds

1/2 small purple onion, chopped

1/3 cup loosely packed cilantro, chopped

1 jalapeƱo, deseeded and membranes removed, finely chopped

2 cloves garlic, pressed or minced

2 teaspoons white wine vinegar

1/2 teaspoon olive oil

1/8 teaspoon fine-grain sea salt

1 large avocado, halved and pitted

2 limes, juiced

1/3 cup cilantro leaves

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

2 tablespoons water

1 tablespoon olive oil

olive oil

1/2 small red onion, chopped

1 teaspoon cumin powder

2 cans (14 ounces each) black beans or about 3 1/2 cups cooked black beans, with the cooking liquid

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional)

1 teaspoon sherry vinegar

salt, to taste

2 hearts of romaine, halved lengthwise

Optional garnishes: toasted pepitas, crumbled feta cheese

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