Grilled Romaine Summer Salad W/ Avocado & Creamy Dill Dressing
Print the recipe here.
SALAD
Ingredients
2 heads of Romaine, cut into halves or quarters depending on the size
Coconut oil or ghee for brushing
1 cup roasted cherry tomatoes
1 small zucchini thinly sliced lengthwise
1 cob of corn
a handful of your favorite mushrooms
red, orange or yellow bell pepper
fresh pepper
DIRECTIONS
Place tomatoes in a baking dish with a small amount of coconut oil. Roast tomatoes in an oven heated to 450 degrees for 10-15 minutes until they begin to blister. Remove from the oven and set aside. Heat a grill to medium-high heat. Brush the cut sides of the romaine and place on grill for 3-4 minutes turning once. Grill until char marks appear.
Continue in the same manner cooking all of your summer vegetables. Place the grilled romaine on a plate and garnish with the grilled vegetables and roasted tomatoes. Drizzle the creamy avocado and dill dressing on top adding a few cracks of pepper. Eat mindfully and enjoy.
DRESSING
1 small avocado
1 small garlic clove
1/2 cup Dill chopped
1/4 cup lime juice
1/3 cup coconut yogurt
1/4 cup water
A pinch of pink salt
DIRECTIONS
Add all of the ingredients except the water to a food processor and blend until smooth.
Add the water one tablespoon at a time until the desired consistency is reached. Add salt to taste.