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Lemony Romaine & Avocado Salad
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4.75 from 4 votes

Lemony Romaine and Avocado Salad

This lemony romaine and avocado salad is packed with flavor! It's perfect when you need a quick side, or add a serving of protein to make it a full meal.
Prep Time15 mins
Total Time15 mins
Course: Salads & Dressings
Cuisine: American
Diet: Diabetic
Keyword: avocado salad, romaine salad, vegan
Servings: 6
Calories: 228kcal
Author: Diabetic Foodie


Lemon Vinaigrette

  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil (extra-virgin)


  • 1 head romaine lettuce
  • ½ cup pomegranate seeds
  • ¼ cup pine nuts
  • 2 avocados
  • freshly ground black pepper


  • In a small bowl, whisk together lemon juice, mustard, salt, and pepper. Gradually whisk in olive oil, then set the vinaigrette aside.
    2 tablespoons freshly squeezed lemon juice, ½ teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup olive oil
  • Wash, dry, and then tear or slice the romaine into bite-sized pieces.
    1 head romaine lettuce
  • Place the leaves in a large bowl and toss with the pomegranate seeds, pine nuts, and half of the vinaigrette.
    ½ cup pomegranate seeds, ¼ cup pine nuts
  • Cut the avocado into long, thin slices.
    2 avocados
  • Layer the avocado slices on top of the lettuce in the bowl, then drizzle your desired amount of the remaining dressing over them.
  • Carefully toss the salad using your hands or a large metal spoon. Add the remaining dressing if desired, then finish with a few sprinkles of pepper.
    freshly ground black pepper


This recipe is for 6 servings of salad.
To add a touch of smoky flavor, I recommend toasting the pine nuts in a dry nonstick pan for a couple of minutes.
To turn this salad into a full meal, simply add more vegetables or a simple protein.
Leftovers can be stored covered in the refrigerator for up to 4 days, but keep in mind the lettuce may become soggy from the dressing and any avocado slices will oxidize. This salad is best served fresh.


Calories: 228kcal | Carbohydrates: 12.4g | Protein: 2.2g | Fat: 19.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 8.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.6mg | Potassium: 542mg | Fiber: 6.5g | Sugar: 3.3g | Net carbs: 5.9g