Cool, crispy romaine, smooth avocados and toasty walnuts are dressed with a Dijon mustard vinaigrette in this easy salad.
Late weekend afternoons spent soaking up the sun in the backyard recently has made me realize how a simple change of environment can alter your perspective.
My pace is more leisurely, and my mood greatly improved within minutes of settling into my chair with my stack of magazines, my book and crossword puzzles. 
This is what I love about the season; all the time spent outdoors. I’ve taken to eating my meals outdoors as frequently as possible as well. While my al fresco meal of choice will always be an evening picnic at the beach, even a quick meal piled onto a tray and taken to the backyard becomes something special this time of year.
This summertime romaine and avocado salad is a recent example of the type of meal that begs to be enjoyed outdoors. It brings together a delicate balance of light yet rich flavors and crunchy and creamy textures.
It’s swiftly becoming our new house salad and it couldn’t be easier to make. It all starts with fresh, crisp hearts of romaine and ripe buttery avocados which make a delicious team in this salad.
Leafy crispy romaine is torn into coarse bites and tossed with a lively mustard vinaigrette; then luscious, creamy avocado slices join the mix along with fresh chives and lightly toasted walnuts.
The dressing is classically French in nature, made with finely chopped shallots, Dijon mustard and white wine vinegar. I usually do two parts olive oil to one part vinegar and a good dose of mustard since I like it nice and spicy but you can make it mellower by increasing the oil and reducing the mustard.
What results is a bright, kicky dressing and an effortless salad with lively layers of cool romaine, smooth avocado flesh and toasty walnuts, just the thing for a leisurely outdoor lunch or light dinner.
Avocado and Romaine Salad with Walnuts Recipe
A bright, kicky dressing and an effortless salad with lively layers of cool romaine, smooth avocado flesh and toasty walnuts.
Ingredients
- 2 Tablespoons/ 30ml white wine or champagne vinegar
- 2 teaspoons fresh shallots, finely minced
- 2 teaspoons Dijon mustard
- 4 Tablespoons/ 60ml extra virgin olive oil
- Sea salt and freshly ground pepper to taste
- 3 romaine hearts (1 pound), torn into bite-size pieces
- 2 tablespoon fresh chives, finely chopped
- 2 avocados, thinly sliced
- ¼ cup/ 28g walnuts, lightly toasted and coarsely chopped
Instructions
- In a large bowl, whisk the vinegar with the shallots and mustard.
- Gradually whisk in the olive oil until incorporated and season to taste with salt and pepper.
- Add the romaine, chives and sliced avocados, toss well.
- Top with toasted walnuts and serve.
Notes
Gluten Free, Grain Free, Vegetarian, Vegan, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 76mgCarbohydrates: 5gFiber: 4gSugar: 1gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Carolyn A says
I've made this salad at least three times since I found it last week. Absolutely delicious. I used white balsamic vinegar instead of the white wine vinegar.
Sylvie says
Wonderful, I'm so glad you liked it!
kale says
I know I must sound redundant, Sylvie, but I absolutely love your photos, and your food.
dassana says
the pics are stunning Sylvie. in the second pic the avocados are so neatly sliced and look gorgeous.
as late as it can be i also read your food photography posts today and you have done a commendable job.
Baker Street says
Your pictures are just stunning! The salad looks great.
Sanjeeta kk says
You are a queen of fresh veggies and fruits..how beautifully you play with these ingredients, and all the recipes look so yum!
Barbara | Creative Culinary says
My favorite outdoor meal is always the one I'm currently eating outside. I love to eat outside all summer long too. Coffee in the morning when it's cool and the birds are chirping away is idyllic and evenings with friends and a simple grilled dinner with salad is one of the highlights of summer for me.
I might have overdone romaine year once I started grilling it (yes and it's WONDERFUL!) but this one is right up my alley. Simple with some great flavors. Yum is the word.
Anita at Hungry Couple says
Beautiful photos. This is a common salad in our house as well. Sometimes I add a tablespoon of low-fat mayonnaise to the dressing to make it creamy and toss some crumbled bacon into the salad. That and some crusty bread is sometimes all we want for dinner in the summer.
Heather @ Sweetly Raw says
I just discovered your blog - beautiful! This salad looks great. Avocado is one of my fave food, and romaine is a staple. Will be trying this!
Marta @ What Should I Eat For Breakfast Today? says
Amazing styling. I love your pictures. It makes me want to stare at food 🙂
Danijela says
Hi Sylvie,
I don't usually make these type of salads, but this one surely looks great. I like this combination.