Buy Now → Southwestern Inspired Grilled Romaine Salad
Ingredients
- Romaine lettuce, sliced in half lengthwise (one half per person)
- Shrimp (a few shrimps per person)
- Corn on the cob
- Queso Fresco
- Grape Tomatoes
- Black olives
- Pepitas
- Tortilla strips
- Avocado Cilantro Lime Sauce
Instructions
- Grill the Lettuce: Slice romaine lettuce in half lengthwise. Be sure to keep the “stem” so the leaves will all stay in place. Brush with olive oil, sprinkle with a little salt & pepper and place on BBQ grill or cast iron grill pan to char (both sides).
- Grill the Shrimp: Toss shrimp with a little olive oil, salt & pepper (I also like to use a little chipotle pepper) and grill until just cooked, remove and set aside.
- Grill the Corn: Brush corn with a little olive oil, salt & pepper and grill until nicely charred on all sides. Set aside to cool, then slice kernels off the cob.
- Assemble Salad: Top grilled romaine with some of the avocado dressing, shrimp, corn, tomatoes, cheese, sliced olives, pepitas, and any other toppings you desire!
Equipment
Buy Now → Notes
Plan on one half of a head of romaine lettuce per person. The rest of the toppings are really up to you and how much of each you like!