Take your salad to the next level by grilling it! Check out how to make grilled romaine (hey don’t knock it till you try it!) in this southwest-style salad!
Summer is around the corner and that means it’s grilling season! Of course, here in San Diego, it may be always grilling weather but there’s something about summer that makes you want to take your cooking outside.
I’ll be honest, I used to be intimidated by grilling. I would always let my husband “man the grill” that is till I realized how easy grilling can be. Grilling food is not only a lean way to prepare food but it also brings out the flavors of anything you’re grilling. And that goes for lettuce too!
Grilling romaine has become more popular these days but mention it to someone who’s never heard of it, and you’ll hear responses ranging from curiosity to bewilderment. When I first heard about grilled lettuce, I couldn’t understand how the wilted lettuce wouldn’t end up tasting like a soggy salad. What I learned is that grilling romaine can actually make the lettuce taste more vibrant. Plus, it’s a super fun way to serve salad over the summer!
My grilled romaine salad is made southwest style by topping with grilled chipotle corn, tomatoes, avocado and cilantro. I then drizzle a chipotle ranch over it. This salad make a perfect lunch by itself or appetizer during dinner or a party. Check out the recipe below!
- 2 heads romaine lettuce
- 1 corn on the cob
- 1/2 avocado, dices
- 3/4 cup tomato, chopped
- 1/4 cup cilantro, chopped
- 1/8 cup olive oil
- 3 Tbsp chipotle ranch of choice
- 1 Tbsp butter
- 1/8 tsp chipotle chili powder
- 1 lime, juiced
- Heat the grill to medium-high.
- Prepare the corn first. I recommend grilling it in it's husk (just remove a few of the outer ears). Grill for 15-20 minutes, turning every 5 minutes. After the kernels appear tender, take off grill, let cool slightly and then remove the rest of the ears. Brush corn with melted butter and chipotle powder. Then slice kernels from the kernel allowing larger pieces to stay intact. Place in the fridge while preparing the rest of the salad.
- Now for the lettuce... First prep the heads of lettuce by cutting the brown part off the bottom and also about an inch from the top part. Remove any outer leaves that are falling off. Then halve the lettuce so there are 4 halves total. Brush each side with olive oil and season with salt/pepper. Place the lettuce heart cut side down on the grill over medium-high heat for approximately 3-5 minutes . Remove from heat. Squeeze lime over both sides.
- Top with remaining ingredients: corn, tomato, avocado, and cilantro.
- Drizzle with dressing of choice.
- If you don't have chipotle chili powder, you can use paprika instead.
A lot of people ask me about whether or not grilling can be bad for your health. Well, I covered that topic in this post.
Stay tuned for my next few posts… I’ll be sharing recipes for super simple grilled carne asada tacos and grilled strawberry shortcake kebabs!
I’d love to hear from you! What”s your favorite food to grill that people don’t normally think of to grill?