Imagine a salad that's not just a side dish, but a showstopping culinary experience that will make your taste buds dance with excitement! Our Grilled Romaine Salad with Corn and Avocado is about to revolutionize the way you think about salads. Forget boring, limp lettuce - this recipe brings smoky, charred flavors and a perfect balance of textures that will have everyone at your table begging for seconds. Whether you're a grill master or a kitchen novice, this simple yet sophisticated dish is your ticket to becoming the ultimate summer entertainer.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 heads of romaine lettuce
- 1 cup corn, grilled
- 1 avocado, diced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Prepare the romaine lettuce by trimming the bottom stem and cutting each head in half lengthwise, keeping the core intact to hold the leaves together.
- Brush the cut sides of the romaine lettuce with olive oil, and season generously with salt and pepper.
- If using fresh corn, brush the corn ears with olive oil and grill for 8-10 minutes, rotating occasionally, until kernels are lightly charred. If using pre-cooked corn, simply heat on the grill for 2-3 minutes.
- Place the prepared romaine lettuce halves cut-side down on the hot grill. Grill for 2-3 minutes until grill marks appear and edges are slightly charred.
- Remove the grilled romaine and corn from the grill. Let the lettuce cool slightly for 1-2 minutes.
- Cut the grilled corn kernels off the cob using a sharp knife. If using pre-cut corn, ensure it's heated through.
- Dice the avocado into small, uniform cubes.
- Arrange the grilled romaine halves on a serving platter, cut-side up.
- Sprinkle the grilled corn kernels and diced avocado over the romaine.
- Drizzle the entire salad with olive oil and fresh lemon juice.
- Add a final seasoning of salt and freshly ground black pepper to taste.
- Serve immediately while the romaine is still warm and slightly crisp.
Tips
- Choose fresh, crisp romaine heads with tight, green leaves for the best grilling results.
- Ensure your grill is at the right temperature (400-450°F) for perfect char marks without burning.
- Don't skip oiling the grill grates - this prevents sticking and helps create beautiful grill lines.
- Keep a close eye on the romaine while grilling; 2-3 minutes is all you need for that perfect light char.
- For extra flavor, try adding a sprinkle of smoked paprika or a dash of chili flakes before grilling.
- Use fresh lemon juice for the best bright, citrusy finish to the salad.
- Serve immediately after grilling to enjoy the warm, slightly crisp texture of the romaine.
- For a protein boost, consider adding grilled chicken or shrimp to make it a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
