Grilled Avocado and Romaine Caesar Salad | A vegan and gluten-free summer salad!
Print Recipe
5 from 1 vote

Grilled Avocado & Romaine Caesar Salad (vegan, gf)

The classic caesar gets a summer twist with grilled romaine and avocado taking center stage. A tangy, garlicky, and creamy hemp-based caesar dressing gets drizzled over top and offers balance and brightness to complement the richly-charred veggies.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Servings: 2 to 4

Ingredients

Salad

  • 1 large head of romaine, quartered lengthwise, leaving the stem intact
  • 1 firm avocado, pitted and quartered
  • 1 tablespoon grapeseed oil or other high-heat oil
  • sea salt, to taste
  • black pepper, to taste

Creamy Hemp Caesar Dressing

  • 1/3 cup + 2 tablespoons shelled hemp hearts
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, smashed and peeled
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon sea salt or to taste
  • black pepper, to taste

Instructions

  • Heat grill on high.
  • Meanwhile, add the romaine and avocado to a large baking tray and lightly brush them with the grapeseed oil. Season with salt and pepper.
  • Once hot, carefully place the veggies directly onto the grill. You'll want the avocados to be flesh-side down. Grill for 2 minutes and then rotate. Repeat until grilled on all sides. Return the veggies to the tray and let cool slightly.
  • Meanwhile, combine all dressing ingredients in a high-speed blender and blend on high until smooth, stopping to scrape down the sides as needed.
  • To serve, divide the romaine spears and avocado between plates and drizzle with as much or as little dressing as desired.