Grilled Romaine and Avocado Southwestern Salad
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Total Time: 0 hrs 20 mins
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Hands-on Time: 0 hrs 15 mins
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Makes: servings
Ingredients
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2 large heads romaine lettuce, halved lengthwise leaving stem intact
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1 large firm avocado, pitted and quartered
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1 tablespoon grapeseed oil (or other high-heat oil)
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1 teaspoon Simply Organic Garlic Powder
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1 teaspoon Simply Organic Chili Powder
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1 teaspoon Simply Organic Chipotle Powder
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1 teaspoon kosher salt
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1/2 teaspoon Simply Organic Cumin
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1/2 teaspoon black pepper
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1 cup halved grape tomatoes
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1/2 cup grilled corn kernels
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1/4 cup chopped red onion
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1/4 cup chopped cilantro
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2 teaspoons lime juice
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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.
