Start up the grill and prepare yourself, things are about to get all kinds of crazy. We are grilling up one of my favorite summertime salads. That’s right, salad. Yes, it is totally weird to grill romaine lettuce but let me tell you – it is downright delicious.
I first started grilling romaine lettuce for a lightened Ceasar salad recipe I found in the Eat This, Not That cookbook series. It was easily one of the most addicting salad recipes I’ve ever made and I give every ounce of credit to the seared romaine. Just a few minutes on the grill and the lettuce quickly becomes perfectly smoked with a little hint of nuttiness.
It is amazing how quickly this dinner comes together. Don’t just take my word for it, try it out for yourself! What are you waiting for?
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 romaine hearts sliced in half lengthwise
- 2 ears of corn husked
- 1 avocado cubed
- 1/4 cup fresh cilantro diced
- olive oil
- freshly ground black pepper
- coarse ground salt
- 1/2 cup mayo
- 3 Tbsp milk
- 1 Tbsp fresh cilantro
- 1 Tbsp lime juice
- 1 tsp honey
- 1 clove garlic
- 1/4 tsp coarse ground salt
- 1/8 tsp cumin
- 1/8 tsp freshly ground black pepper
Ingredients
Salad
Dressing
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- Start by preparing the dressing. Add all of the ingredients to a small food processor or to a small bowl and use an immersion blender. Process until smooth and refrigerate.
- Cut the avocado in half and remove the pit. Peel away the outer skin of the avocado and place the flesh cut-side down on a cutting board. Dice the avocado and place into a small bowl. Set aside.
- Pre-heat your grill or griddle pan to medium-high. Prep the corn and romaine for grilling by brushing with olive oil and sprinkling with coarse ground salt and freshly ground pepper. Place the corn on the grill and cook on all sides until a few kernels start to char, about 7-10 minutes. Once the corn is cool enough to handle, cut the kernels off the cob. Remove from the grill and set aside. Place the romaine on the grill cut-side down and cook for 1-2 minutes.
- Serve immediately by placing the grilled romaine on a plate, cut side up, topped with avocado, corn, and cilantro. Serve with dressing on the side.
