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Overhead view of three grilled romaine lettuce halves on a grey plate topped with vegan Caesar dressing with lemon halves

Grilled Romaine Salad

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.

Course Side Dish
Cuisine American
Keyword best caesar dressing, grilled caesar salad, grilled lettuce, grilled romaine, salad healthy, salads green
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 58 kcal
Author Kelly


  • 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

For the Dressing

  • 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


  1. 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.
    Overhead view of four fresh romaine heart halves on a wooden cutting board
  2. 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.

    Overhead view of three grilled romaine heart halves on a grey plate
  3. 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.

    Overhead view of caesar dressing in a blender
  4. Transfer grilled romaine onto a plate and drizzle with some dressing. Sprinkle with some crumbled feta and gluten-free croutons / crushed crackers, if desired..
    Overhead view of three grilled romaine lettuce halves on a grey plate topped with vegan Caesar dressing with lemon halves

Recipe Notes

Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.

Nutrition Facts
Grilled Romaine Salad
Amount Per Serving (1 serving)
Calories 58 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.