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. Source: EatingWell Magazine, May/June 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

69 calories; 5.2 g total fat; 0.8 g saturated fat; 1 mg cholesterol; 225 mg sodium. 305 mg potassium; 5.3 g carbohydrates; 2.7 g fiber; 2 g sugar; 1.7 g protein; 5179 IU vitamin a iu; 9 mg vitamin c; 96 mcg folate; 40 mg calcium; 1 mg iron; 17 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love grilling Romaine....this dressing was refreshing & had great flavor....easy side dish Read More
Rating: 5 stars
Delicious! I used Greek yogurt watered down with a little 2% milk as a substitute for buttermilk. Dressing was delicious!! This recipe is a great! Read More
Rating: 5 stars
I love this salad! It's such a creative wedge salad and is perfect for a barbecue/entertaining. Love that avocado is blended into the creamy dressing. Seriously so good! Read More