By Pati Jinich
Published Jan. 5, 2024
- Total Time
- 40 minutes
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- 4(73)
- Notes
- Read community notes
Tender lettuce, juicy sweet oranges, pungent radishes and crunchy cucumbers get a lush treatment with this creamy, tangy, rich, addictingly spicy dressing that leaves a luxuriously rich and full mouthfeel after each bite. The habanero becomes sweeter and its flavors more bold as it roasts, imparting zesty, peppy flavor, feisty bite and a hint of rustic smoke to the creamy avocado dressing. This dressing works well on any green salad — but is so good you might even want to pour it onto a bowl and eat with a spoon.
Featured in: The Habanero Rules Yucatán. Let It Rule Your Kitchen, Too.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:4 to 6 servings
- 1fresh habanero chile
- 1large ripe avocado, halved, pitted and diced
- 6tablespoons olive oil
- ⅓cup freshly squeezed lime juice
- 2tablespoons white distilled vinegar
- 2teaspoons dark brown sugar
- 1¼teaspoons kosher or sea salt, or more to taste
- ½teaspoon freshly ground black pepper
- 2heads romaine or 3 to 4 heads baby romaine, washed, dried and torn into pieces
- 3mini cucumbers (about 8 ounces), rinsed, ends removed and sliced
- 3 to 4radishes, rinsed, halved and thinly sliced
- 3 to 4large oranges, peeled and cut into supremes or slices (about 1 cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
290 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 5 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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. Remove from the heat. Using a fork and a knife, halve the chile, then remove the stem and scrape the seeds off. (If you use your hands, be sure to rinse with soap and water as habaneros are spicy.)
Step
2
In the jar of a blender, add half the roasted chile plus the avocado, olive oil, lime juice, vinegar, sugar, salt, pepper and 2 tablespoons of water. Purée until completely smooth. Taste for spiciness level and salt and adjust to taste, adding the remaining habanero if desired.
Step
3
To a large bowl, add the lettuce, and about ¾ of the cucumbers, radishes and orange supremes. Toss with about ¾ of the dressing until completely covered. Add the remaining cucumbers, radishes and orange supremes on top. Add more dressing as desired.
Ratings
4
out of 5
73
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Nicholas
This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.
Moludwig
Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!
Rose
Excellent salad! Crunchy, creamy, spicy, refreshing, delicious. Might add a final squeeze of lime and salt. Would be great with shrimp. Ate with tortilla chips for dinner!
carol
A little tangy , would use a little vinegar
delicious!
Just made this salad, and I absolutely love it. I happened to have a large habanero, and my dressing was fairly spicy as a result. And it was a perfect balance of creamy, sweet, tangy, salty. Can’t wait to make this again.
Linda Fairchild
Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.
Namesullycyn
Very yummy. We love spice but I used 1/2 habanero just in case. The quantity was massive though, even though I made 1/2 the recipe for 2 of us. Next time will cut it down further.
delicious!
So fast and easy. My 13 yr old, who practically gags at the mention of avocado, liked it. I haven’t told her about the ingredients.
LG in PDX
Should the charred skin be scraped off before blending the habanero?
bonnie taffer
I just made the dressing. It is really delicious and I can see lots of uses for it. Looking forward to using it with grilled vegetables in the summer.
Moludwig
Due to the unpredictable nature of the habanero using one half of the pepper was still too much heat for our heat loving family. I tried moderating the heat with a cup of sour cream. It was edible but I dressed the salad lightly and threw away all left over salad and dressing. I’d start with 1/4 pepper the next time!
Linda Fairchild
Habaneros are mighty and hot! Agree completely that you need to go lightly and see how hot it gets.
delicious!
Just made this salad, and I absolutely love it. I happened to have a large habanero, and my dressing was fairly spicy as a result. And it was a perfect balance of creamy, sweet, tangy, salty. Can’t wait to make this again.
Nicholas
This salad was delicious. I followed the recipe very closely. I ended up using the whole habanero, because I didn't really notice it when I taste tested the dressing after putting the first half in. Used cara cara oranges and the color was gorgeous against the greens. I served the salad with some shrimp that I had poached with cumin and celery seed and then chilled - they paired wonderfully with all the other flavors. I will absolutely make this again, maybe even for a dinner party.
Rose
Excellent salad! Crunchy, creamy, spicy, refreshing, delicious. Might add a final squeeze of lime and salt. Would be great with shrimp. Ate with tortilla chips for dinner!
carol
A little tangy , would use a little vinegar
Private notes are only visible to you.
