This Grilled Romaine Salad is made with charred lettuce and a creamy vegan Caesar dressing. Grilling lettuce is the perfect way to transform ordinary Romaine lettuce that makes it crunchy on the outside and and tender on the inside. A must for summer barbecues and picnics. Gluten-free, low carb, dairy-free, keto, and easily paleo and Whole30 compliant.
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Grilled Romaine Salad with Caesar Dressing
Looking for a new way to level up ordinary romaine lettuce? Grilled romaine lettuce is just what you need to take your greens to the next level. This Grilled Romaine Salad is easy to make and full of flavor for spring and summer! You’re going to love every bite of this grilled Caesar salad that’s an explosion of freshness with the crispy romaine, crumbled vegan feta and creamy caesar dressing. Eating healthy has never felt so divine.
If you’re a fan of crispy and satisfying salads, you’re going to be downright obsessed with this crispy romaine salad. It’s a healthy dish that comes together in a matter of minutes and a must for grilling season!
Grilled lettuce makes a delicious lunch option, dinner side and will have all your guests wanting more at any weekend BBQ, potluck or picnic. Plus, our version complies with a much wider variety of dietary restrictions since it’s naturally gluten-free, grain-free, vegan, dairy-free, low carb, keto with paleo and Whole30 options.
Ingredients you’ll need
It’s time to reveal the wholesome recipe ingredients that make up this satisfying salad. Off we go!
- Romaine lettuce hearts: You’ll need two lettuce heads.
- Avocado oil: Or olive oil for grilling.
- Salt: Fine grain sea salt or Kosher salt, to taste.
- Crumbled vegan feta: We like Violife. You can sub with regular feta if not dairy-free or omit for paleo and Whole30
- Lemon: Cut into rounds.
Dressing ingredients
- Vegan thick greek-style yogurt: We like Kite-Hill, Forager or Culina.
- Lemon: Fresh lemon juice works best.
- Apple cider vinegar
- Dijon mustard
- Mint: Fresh chopped mint leaves.
- Garlic powder: For flavor.
- Onion powder: You’ll need 1/2 teaspoon.
- Salt: Fine grain sea salt, to taste.
- Black pepper: Cracked black pepper, to taste.
- Water: To thin out the dressing.
How to make Grilled Romaine Salad
- Prepare the vegetables: Cut romaine lettuce heads in half lengthwise so you have 4 pieces. Brush with some olive oil on both sides and a sprinkle of salt.
- Grill the lettuce: Heat grill to medium and place lettuce cut side down. Grill for 3-4 minutes on each side until charred. Push lettuce down with tongs to ensure they get well grilled. Add lemon slices to the grill when you flip the lettuce for a couple of minutes.
- Make the dressing: Add all the dressing ingredients minus the water in a food processor and blitz until smooth. Add 1-2 tbsp water to thin.
- Garnish and serve: Plate up grilled romaine and drizzle the yogurt dressing on top along with crumbled feta.
Can I Make it in Advance?
You can prep the lettuce and dressing in advance but we recommend grilling the romaine just before you plan to enjoy it. Feel free to make the dressing up to 3 days before you serve. Store in separate airtight container in the fridge.
Tips for the Best Results
Determined to whip up the most amazing grilled Caesar salad of all time? Let’s make it happen!
- Fresh Ingredients are Key: It’s always best to use the freshest produce ingredients you can get your hands on. That’s what makes this salad so heavenly!
- Make it Your Own: This isn’t one of those recipes that you have to follow super strictly. Go ahead and load up your salad with whatever you’re craving!
- Adjust the Consistency of the Dressing: Once the dressing is blended and smooth, you may want to make it thinner or thicker. To make it thinner, simply add a small amount of water and re-blend it (a little goes a long way!). You can make it thicker by adding more of any solid ingredient.
- Add crunchy toppings: For an added crunch and flavor, top with some crunchy gluten-free croutons, chickpeas or roasted pistachios, almonds or sunflower seeds.
Serving Suggestions
Wondering what goes well with this easy Romaine salad? Honestly, we don’t know what doesn’t! We’ve rounded up a few standout pairing options to help you get inspired.
- Serve with Grilled Shrimp: These easy Grilled Shrimp Skewers are served with a zesty lemon butter sauce that’s going to knock your socks off! They complement this salad beautifully.
- Pair with Tofu: If you’re looking for a hearty main course that’s vegan-friendly, you can’t go wrong with these Orange Tofu. They might just become a new family favorite!
- Serve with Juicy Chicken: This Easy Grilled Chicken is a must-make for summer!
How to Store Leftovers
It’s best to store the dressing separately from the salad if possible. Keep everything in airtight containers in the fridge either way. Enjoy your leftovers within 1-2 days.
Can I Freeze This?
We don’t recommend freezing the grilled romaine lettuce or the dressing that goes with it. The thawing process would diminish the quality of the dish.
More Healthy Salad Recipes
Need more nutritious salads in your life? Say no more.
This Grilled Romaine Salad is made with charred lettuce and a creamy vegan Caesar dressing. Grilling lettuce is the perfect way to transform ordinary Romaine lettuce that makes it crunchy on the outside and and tender on the inside. A must for summer barbecues and picnics. Gluten-free, low carb, dairy-free, keto, and easily paleo and Whole30 compliant.
- 2 Romaine lettuce hearts
- 1-2 tsp avocado oil or olive oil
- 1/2 tsp fine sea salt to taste
- 1/3 cup crumbled vegan feta , we like Violife. You can sub with regular feta if not dairy-free or omit for paleo and Whole30.
- ½ lemon , sliced into rounds
- ½ cup vegan greek-style yogurt , we like KiteHill, Forager or Culina (paleo + Whole30). Regular Greek yogurt works too if not dairy-free.
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp Dijon mustard , or Wholegrain mustard
- 1 tbsp chopped fresh mint leaves
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fine sea salt to taste
- cracked black pepper to taste
- 1-2 tbsp water , only as needed to thin out to desired consistency
- Cut the romaine lettuce heads in half lengthwise so you have 4 pieces. Brush each with the olive oil on both sides and a sprinkle of salt.
Heat an outdoor grill or indoor grill pan to medium. Gently place the lettuce cut side down. Grill for 3-4 minutes on each side until charred. Be sure to push the lettuce down with tongs to ensure that they get a nice char. Add lemon slices to the grill when you flip the lettuce for a couple of minutes.
Add all the dressing ingredients minus the water into a food processor. Process / blitz until smooth. Add 1-2 tbsp water, only as needed to thin it out to desired consistency.
- Transfer grilled romaine onto a plate and drizzle with some dressing. Sprinkle with some crumbled feta and gluten-free croutons / crushed crackers, if desired..
Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.
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