Heart of Romaine Salad with Pico de Gallo and Avocado Dressing
from Cookie + Kate

Optional garnishes: toasted pepitas, crumbled feta cheese

2 hearts of romaine, halved lengthwise

salt, to taste

1 teaspoon sherry vinegar

¼ teaspoon cayenne pepper (optional)

½ teaspoon chili powder

2 cans (14 ounces each) black beans or about 3½ cups cooked black beans, with the cooking liquid

1 teaspoon cumin powder

2 cloves garlic, pressed or minced

½ small red onion, chopped

olive oil

1 tablespoon olive oil

2 tablespoons water

¼ teaspoon salt

¼ teaspoon red pepper flakes

⅓ cup cilantro leaves

2 limes, juiced

1 large avocado, halved and pitted

⅛ teaspoon fine-grain sea salt

½ teaspoon olive oil

2 teaspoons white wine vinegar

2 cloves garlic, pressed or minced

1 jalapeño, deseeded and membranes removed, finely chopped

⅓ cup loosely packed cilantro, chopped

½ small purple onion, chopped

1 pint cherry tomatoes, sliced into small rounds