Romaine with Avocado, Radish & Orange

A citrus salad that looks like a stained-glass window on the plate and tastes even better. Shredded romaine lines a shallow bowl, then overlapping circles of peppery pink radish and juicy orange slices get fanned across the top like a mosaic. Diced avocado goes on last so it doesn’t brown under the dressing.

The dressing does the heavy work. Fresh lime juice, a spoonful of orange marmalade, avocado oil, salt, and pepper get whipped in a blender until emulsified. Hot water streamed in at the end loosens the consistency and lights up the marmalade’s bitter-sweet edge, giving you a creamy, pourable dressing that coats every leaf without weighing it down.

The recipe is built for contrast. Cold crunch from romaine and radishes, silky richness from avocado, sweet juicy bite from oranges, and a tangy-bitter dressing that pulls everything together. Serve it arranged or toss lightly at the table, but either way dress it at the very last minute. Pre-dressed citrus salads go limp fast.

Kitchen Tips

• Supreme the oranges (cut away peel and white pith, then slice between the membranes) for cleaner slices that don’t shed juice onto the greens.
• Slice radishes paper-thin on a mandoline for delicate texture that won’t dominate each bite.
• Dice avocado right before plating. Even tossed in lime juice, it starts to brown within 20 minutes.
• Chill the bowl in advance. Cold plates keep the salad crisp longer on warm days.

Variations

• Swap oranges for blood oranges in winter for dramatic red color and deeper flavor.
• Toss in a handful of toasted pumpkin seeds or pepitas for Mexican-style crunch.
• Add crumbled queso fresco or feta for a salty counterpoint.