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Tangy Romaine Salad With Habanero-Avocado Dressing Published January 4, 2024 Total Time 40 minutes Prep Time 20 minutes Cook Time 20 minutes Rating Comments Read comments Advertisement Ingredients 1 fresh habanero chile 1 large ripe avocado, halved, pitted and diced 6 tablespoons olive oil ⅓ cup freshly squeezed lime juice 2 tablespoons white distilled vinegar 2 teaspoons dark brown sugar 1 ¼ teaspoons kosher or sea salt, or more to taste ½ teaspoon freshly ground black pepper 2 heads romaine or 3 to 4 heads baby romaine, washed, dried and torn into pieces 3 mini cucumbers (about 8 ounces), rinsed, ends removed and sliced 3 to 4 radishes, rinsed, halved and thinly sliced 3 to 4 large oranges, peeled and cut into supremes or slices (about 1 cup) Preparation Step 1 In a preheated comal, skillet or griddle set over medium heat, toast and char the habanero for 6 to 8 minutes, flipping as needed, until skin is charred and chile completely softened
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