Bibb Lettuce Salad with Orange & Cumin Dressing {Menu 1: Chili Night Series}

get your vegetables in!, gluten free, low sugar, lunch, side, vegan

Hello not not followers!  I’m excited to share recipe 2 of the Chili Night meal, Bibb Lettuce Salad with Orange & Cumin dressing.

bibb lettuce with orange cumin dressing_IMG_1122

Bibb Lettuce Salad with Orange & Cumin Dressing

The goal of this Chili Night menu is to make a meal that can be shared by vegans, vegetarians, and carnivores. Why do I want everyone to dine together? Check out my new About not not page!

I posted the Simple Black Bean Chili recipe a few days ago and now here’s a salad that will go well with that: Bibb Lettuce with Orange & Cumin dressing. I love Bibb lettuce – it’s pretty – that probably sounds weird 🙂 – but seriously some food is more photogenic than others! More importantly, the bibb makes a great crunchy backdrop for the spicy but sweet Orange & Cumin dressing. Complementing the lettuce are roasted oranges, sliced avocado, red onion, and pumpkin seeds. Yep, roasted oranges – they’re easy, you literally just pop them in the oven for 30 minutes and that’s it. The roasting gives them a slightly bitter, slightly sweet, marmalade-type flavour.

PS – If you’re not eating this as part of the series, you can make it into a light lunch or dinner by adding a protein such as pan-fried tofu, chicken, or shrimp.

Bibb Lettuce Salad

About 4 side servings. 


  • 1 head Bibb or Butter lettuce
  • 1 orange
  • 1 avocado, sliced
  • 1 tablespoon roasted pumpkin seeds
  • 1 tablespoon finely minced red onion


  1. Preheat the oven to 350 degrees.
  2. Keeping the orange intact, peel off its skin. You can do this pretty quickly by using a grapefruit knife. Then remove any pithy/gnarly bits and divide the orange into segments.
  3. Put the orange segments on a baking sheet and bake at 350 for about 30 minutes until the bottom edge is caramelized and crunchy. Remove and set aside to cool.
  4. Tear the lettuce up into pieces and divide amongst 4 plates. Garnish with the roasted orange, avocado slices, pumpkin seeds and red onion.
  5. Serve with Orange & Cumin dressing.

Orange & Cumin Dressing


  • 1/4 cup fresh squeezed orange juice
  • 3/4 cup avocado oil (or a light oil, such as safflower or sunflower)
  • 1 teaspoon cumin
  • 1 teaspoon mild chili powder
  • 1/4 teaspoon hot chili powder
  • 2 teaspoons your choice of liquid sweetener


In a measuring cup, add the orange juice and spices and combine well. Slowly mix in the oil and then stir in the sweetener. Alternatively, if you have a blender, you can just toss in all the ingredients and blend until combined.

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Bibb Lettuce Salad with Orange & Cumin Dressing

Stay tuned for the final recipe in the series – it’s a vegan pineapple cornbread pudding with citrus sauce. I think of it as Cornbread {Pudding} because it starts with a cornbread recipe and you can stop right there if you just want cornbread as a side, or you can use it as the base for the pudding. This also gives you more options. For example, whip up a big batch of chili and a double batch of cornbread and get two meals out of the deal – one with just the cornbread and another with the cornbread pudding for dessert. I got you covered!

Let me know what you think of the recipe, the series, the entire site!

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Bibb Lettuce Salad with Orange and Cumin Dressing

Bibb Lettuce Salad with Orange and Cumin Dressing

4 thoughts on “Bibb Lettuce Salad with Orange & Cumin Dressing {Menu 1: Chili Night Series}”

  1. Pingback: Pineapple Cornbread Pudding with Citrus Sauce – not not nutritious

  2. Pingback: Simple Black Bean Chili 3 Ways. {Series 1: Chili Night – Recipe 1} – not not nutritious

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