Ingredients

The following ingredients have 4 Servings
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup extra-virgin olive oil , (may want to use avocado oil if keto)
  • 1 head romaine lettuce
  • 1/2 cup pomegranate seeds, (omit for keto)
  • 1/4 cup pine nuts, (we used almonds)
  • 1/4 cup Lemon Vinaigrette, (recipe below)
  • 2 avocados
  • Freshly ground black pepper

Instruction

  • Remove and discard any wilted leaves from the romaine. Wash and spin-dry the remaining leaves. Tear or slice the leaves into bite-size pieces. Place the leaves in a large bowl, and toss with the pomegranate seeds, pine nuts, and half of the vinaigrette.
  • Slice the avocados in half. Remove the pit from each, and slice the avocados into long thin slices. Using a large spoon, carefully scoop the slices out of the peel.
  • Layer the avocado slices on top of the lettuce in the bowl, and drizzle half of the remaining dressing over them. Carefully toss using your hands or a large metal spoon. Add the remaining dressing as needed.
  • Finish with a few sprinkles of pepper.