Instructions: Place lime juice, orange juice, salt, ginger and olive oil in blender and blend until emulsified. Whisk in lime and orange zests. Wash romaine leaves, discarding bruised outer leaves. Cut or tear large leaves in halves or quarters, leaving smaller leaves whole. Spin dry, place in large bowl and sprinkle with pine nuts. Immediately before serving, peel mango and avocado, slice 1/4 inch thick on slight diagonal, set aside. Pour vinaigrette over romaine and toss. Add avocado and mango and toss very gently just to distribute fruit and coat with vinaigrette. Sprinkle with pepper and serve.

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