Grilled Romaine and Avocado Southwestern Salad

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  • Total Time: 0 hrs 20 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: servings

Grilled romaine is a fun summertime way to enjoy salad. This one takes a Southwestern spin with grilled avocados and a fresh, smoky corn salsa featuring organic chipotle pepper, chili powder and cumin. Enjoy on its own or alongside your favorite grilled protein.

Ingredients

  • 1 teaspoon

    SO Garlic powder org
  • 1 teaspoon

    SO Chili Powder Organic
  • 1 teaspoon

    SO Chipotle Powder Org
  • 1/2 teaspoon

    SO Cumin ground organic
  • 2 large heads romaine lettuce, halved lengthwise leaving stem intact

  • 1 large firm avocado, pitted and quartered

  • 1 tablespoon grapeseed oil (or other high-heat oil)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 cup halved grape tomatoes

  • 1/2 cup grilled corn kernels

  • 1/4 cup chopped red onion

  • 1/4 cup chopped cilantro

  • 2 teaspoons lime juice

  • 1 lime, quartered

Directions

    1. Preheat outdoor grill or stove-top grill pan to high.

    2. Lightly brush both sides of romaine and avocado slices with grapeseed oil.

    3. In a small bowl, combine garlic powder, chili powder, chipotle, salt, cumin and black pepper.

    4. Season romaine with half the spice mixture.

    5. Place romaine and avocados flesh-side down on the grill for 2 to 3 minutes until char marks appear, keeping grill lid open. Flip and grill on the other side. Watch carefully for burning. Remove once sufficiently charred on all sides.

    6. In a small bowl, combine tomatoes, corn, red onion, cilantro and lime juice.

    7. Add remaining spice mixture to tomato-corn mixture and toss to combine.

    8. On a platter, place grilled romaine and avocados, top with the fresh tomato-corn salsa and garnish with additional lime wedges.
     

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