Grilled Tex Mex Romaine Salad

Have you ever tried grilling romaine? Charring romaine on the grill adds a wonderful smoky flavor that tastes amazing! The heat from the grill caramelizes the natural sugars in the outer leaves, while maintaining an overall cool, crisp, crunch in the center!

This Tex Mex Grilled Romaine Salad goes one step further by adding grilled corn, tomatoes and avocados for even more grilled flavor. Then it gets topped with bacon, cotija cheese, red onion and a cool and creamy southwest dressing. Put it all together and you have an amazing contrast of tastes and textures like no ordinary summer salad!

(Serves 2)

Salad Dressing:

• ½ cup Greek yogurt or sour cream
• 1 teaspoon minced garlic
• ¼ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 2-3 tablespoons lime juice

Salad:

• ½ pint grape or cherry tomatoes
• 1 small head romaine, cut in half lengthwise
• 1 ear corn, shucked
• 1 avocado, halved and pitted
• -olive oil
• -sea salt
• -additional lime juice
• 1/4 small red onion, sliced into slivers
• 2 hard-boiled eggs, halved
• 3-4 strips bacon, cooked and crumbled
• 1/4 cup crumbled cotija cheese
• -cracked pepper

Kitchen Equipment:

• Cutting board
• Small mixing bowl
• Spoon
• Sharp Knife
• Basting Brush
• Tongs for grilling
• 2 bamboo skewers
• Dish for soaking skewers
• Measuring spoons
• Grill

Gather all the ingredients and supplies. Wash fresh produce items.

Soak bamboo skewers in water for at least 20 minutes.

In medium bowl, combine all salad dressing ingredients; stir together until smooth. Add additional lime juice if needed to thin to desired consistency. Spoon into serving bowl and set aside.

Heat the grill to medium-high heat (about 400-450 degrees F.).

Crumble bacon; slice onion into slivers and slice eggs in half; set aside. Thread tomatoes onto prepared skewers. Slice avocados in half.

Brush the tomato skewers, romaine, corn and avocado with olive oil and sprinkle each with sea salt.

Place corn on the hot grill. Grill the corn with lid closed for 5-10 minutes, turning often, until dark brown spots appear. Remove from grill and set aside.

Place tomato skewers on grill. Place romaine and avocado on grill, cut side down. Leave grill open.

Grill cut side of lettuce 2-3 minutes, until charred but mostly green. Turn and cook 1-2 minutes longer. Be careful not to overcook or it will be wilted.

Grill tomato skewers 3-5 minutes, turning occasionally until blistered and charred.

Grill avocado, cut side down, 4-5 minutes, until grill-lines appear. Remove all items from grill as they are done and set aside.

Cut the grilled corn off the cob. Remove tomatoes from skewers. Remove avocado from peel; cut into chunks and drizzle avocado with lime juice to add flavor and keep from browning.

Place grilled romaine cut side up, on a serving plate. Sprinkle with grilled corn, tomatoes, and avocado slices.

Top with red onion, hard-boiled eggs and cotija cheese. Sprinkle with pepper. Serve with dressing.