This recipe can really take on any vegetables or flavour that you like.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 servings 1x
1 head romaine lettuce
Olive oil, for grilling
8 cherry tomatoes
1/4 red onion, sliced
1/3 cup yogourt
2 tablespoon white or red wine vinegar
1 tablespoon olive oil
1/2 teaspoon dried dill (optional)
1 pinch sea salt
1 pinch black pepper
Preheat the grill to medium.
For the dressing, combine the ingredients in a blender and puree until smooth.
Prepare the lettuce. Cut the romaine heads in half lengthwise. Keep the base in tact, this will hold the romaine heads together on the grill.
Drizzle olive oil on the romaine heads to coat them lightly. This will help them from sticking to the grill.
Prepare the vegetables. Thinly slice the red onions, half and slice the avocado, and half the cherry tomatoes.
Grill the lettuce. Place the romaine heads cut-side down onto the grill and allow to cook 3-4 minutes until grill marks appear. You don’t want to over-cook the lettuce, but you do want to ensure it is well grilled.
Remove romaine heads from the grill and allow to cool for 1-2 minutes.
Place the grilled lettuce heads on a plate and top with vegetables. Drizzle with dressing.
Serve and enjoy!
The grilled romaine heads can actually be stored in the fridge and served cold the next day, but they are best served and eaten immediately.