Romaine lettuce takes on a nice charred, smoky flavor with a quick trip to the grill in this healthy wedge salad recipe. Avocado makes the dressing extra-creamy without any cream. Serve alongside grilled chicken or fish.
Nutrition per serving may change if servings are adjusted.
½ ripe avocado
5 tablespoons buttermilk
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon salt
3 romaine hearts (3-4 ounces each)
1 cup sliced cherry tomatoes
Freshly ground pepper to taste
Preheat grill to medium-high.
Puree avocado, buttermilk, lime juice, oil, cumin and salt in a food processor or blender until smooth.
Oil the grill rack (see Tip). Cut romaine hearts in half lengthwise, leaving root ends intact. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Serve topped with the dressing, tomatoes and pepper.
An oiled grill rack keeps your food from sticking. Once your grill is good and hot, dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.
69 calories;5 g fat(1 g sat); 3 g fiber; 5 g carbohydrates; 2 g protein; 96 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 5,179 IU vitamin A; 9 mg vitamin C; 40 mg calcium; 1 mg iron; 225 mg sodium; 305 mg potassium
Vitamin A (104% daily value), Folate (24% dv)