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Okay, now before you write off this grilled romaine salad recipe for the thought of limp lettuce sounding totally gross, let me expand the possibility that this might become one of your most favorite dishes. Plus, it’s stinking easy and so yummy.
Grilling romaine lettuce gives it a smoky taste and a texture much like grilled asparagus. Summer is on it’s way out but if you’re still near a grill or campfire, this recipe makes perfect for a camping meal. Very easy to prepare and cook and even easier to enjoy.
If you’re looking for convenience like me when traveling or camping, you might enjoy bringing some sustainably and wild-caught, canned salmon. If you’re the Bear Grylls of AIP, go ahead and use your freshly caught salmon right off the river. Whatever floats your floaty.
- 2 heads romaine lettuce
- 1 can wild and sustainably caught salmon
- ½ cup olive oil plus 1 tablespoon
- ½ avocado
- 1 teaspoon garlic powder
- Juice of half a lemon
- ½ teaspoon of salt or to taste
- If you’re using a barbecue, pre-heat on high (about 350-550 degrees F)
- Slice the heads of romaine down the center and baste each side with about 1 tablespoon of olive oil. If you don’t have a basting brush, drizzle oil over the top and use your hands to gently rub the oil in.
- Salt each side to your preference and then lay one side down onto the preheated grill. Cook for 3 minutes on on side and 2 minutes on the other.
- In a small bowl, combine remaining olive oil, ½ avocado, garlic powder, lemon juice, and remaining salt. Mash together until well combined. This should be a nice oil dressing consistency. If you need to add more oil, do so.
- Plate the grilled romaine, top with salmon, and drizzle dressing over the top.