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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/campfire-grilled-romaine-salad-with-salmon-and-lemon-avocado-dressing/