Grilled Romaine Salad with Avocado-Lime Dressing


Whoever said ‘you don’t make friends with salad’ was lying!
This recipe is perfect for a light lunch because lunchtimes definitely don’t need to be boring. It took us about 15 minutes in total, to prep and cook, so even if you’re in a rush, this is definitely worth taking the time to make.

As with any salad, the toppings are a blend of what you have lying around and what you feel like, so don’t be afraid to switch any of the ingredients listed below.

The ingredients we used (serves 2): 

  • 1 romaine lettuce
  • 2 big tomatoes (sliced and diced)
  • 4 whole cherry tomatoes
  • a sprinkling of feta
  • a handful of raisins
  • half a red onion (thinly sliced)
  • 2 tbsp canned tuna
  • a handful of pine nuts
  • a handful of fresh coriander

For the dressing:

  • half an avocado
  • 1 clove of garlic
  • juice of half a lime
  • 1 tsp fresh corriander
  • 2 tsp ground cumin
  • 1 tbsp rice wine vinegar
  • a dash of water
  • salt & pepper

For the dressing simply put all the ingredients into a food processor or bowl and blend until smooth. We recommend only using a little water at a time until you get the silky consistency you want.


Turn on your grill to a high heat, in the summer you can do this on top of a BBQ! Whilst it’s heating up chop all your veg. For the lettuces simply slice them in half and place them on the grill until the leaves are slightly blackened and crispy, then turn and grill for a few minutes more. Place the cherry tomatoes on the grill and let them blacken slightly too until they’re juicy and ready to burst. Lightly toast the pine nuts in a pan, with a little salt until just brown.


Once the lettuce is nice and grilled place it on your plate and arrange the salad how you like. At first we lay the sliced tomatoes and onions on top of each half and then layered coriander, feta, tuna, pine nuts and raisins, topping with the grilled cherry tomatoes before drizzling the dressing over the whole thing.



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