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.
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
- ⅓ cup + 2 tablespoons shelled hemp hearts
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 garlic clove, smashed and peeled
- ½ teaspoon dijon mustard
- ¼ 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.