Grilled Avocado & Romaine Caesar Salad
This Grilled Avocado & Romaine Caesar Salad puts a smoky twist on the classic. Charred romaine and creamy avocado meet a protein-rich, hemp-based dressing for a healthy, vegan, and gluten-free salad that’s quick, easy, and perfect for everyday meals or meal prep.
Equipment
- 1 grill or grill pan
- 1 large baking tray
- 1 High-Speed Blender
Ingredients
Salad:
- 1 large head romaine quartered lengthwise, stem intact
- 1 firm avocado pitted and quartered
- 1 tablespoon grapeseed oil or other high-heat oil
- Sea salt to taste
- Black pepper to taste
Creamy Hemp Caesar Dressing:
- ⅓ cup + 2 tablespoons shelled hemp hearts
- ¼ cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 garlic clove smashed and peeled
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt or to taste
- Black pepper to taste
Instructions
- Prepare the Grill and Veggies: Start by preheating your grill or grill pan over high heat to ensure it is hot enough for searing. While the grill warms, wash the romaine thoroughly and cut it into quarters lengthwise, keeping the stem intact so the leaves hold together while grilling. Slice the avocado in half, remove the pit, and cut each half into quarters. Arrange the romaine and avocado on a large baking tray and brush lightly with grapeseed oil to coat evenly. Season all pieces with sea salt and freshly ground black pepper to taste.
- Grill the Romaine and Avocado: Once the grill is hot, transfer the romaine and avocado directly onto the grill surface. Position the avocado flesh-side down to create beautiful char marks and develop a smoky flavor. Allow the veggies to sear for about 2 minutes, then gently rotate 90 degrees to achieve crosshatch grill lines. Carefully flip the romaine and avocado as needed, grilling until all sides are lightly charred and smoky, which typically takes 6–8 minutes total. Remove from the grill and return to the baking tray to cool slightly while preparing the dressing.
- Blend the Creamy Hemp Caesar Dressing: Place all dressing ingredients — shelled hemp hearts, water, fresh lemon juice, nutritional yeast, apple cider vinegar, smashed garlic clove, Dijon mustard, sea salt, and black pepper — into a high-speed blender. Blend on high until smooth and creamy, stopping occasionally to scrape down the sides with a spatula to ensure an even texture. Taste and adjust seasoning, adding extra salt, pepper, or lemon juice as needed to achieve a bright, balanced flavor.
- Assemble the Salad: Arrange the grilled romaine quarters on serving plates. Carefully place the grilled avocado pieces alongside or on top of the romaine. Drizzle the hemp Caesar dressing generously over the salad, or serve it on the side if preferred. Ensure that the dressing is evenly distributed so that each bite is flavorful.
- Garnish and Serve: Optionally, sprinkle a few extra hemp hearts or a pinch of black pepper over the top for added texture and presentation. Serve immediately while the romaine is still slightly warm and the avocado creamy. Encourage gentle tossing to coat all the vegetables evenly with the dressing. Enjoy fresh for the best flavor and texture.
- Tips for Perfect Results: Use a high-heat oil like grapeseed or avocado to prevent sticking and achieve ideal sear marks. Be gentle when flipping avocado, as it is delicate. Adjust dressing consistency by adding a splash of water for a thinner pourable texture or blending longer for a thicker creaminess. For added smoky flavor, briefly char the romaine over an open flame or cast-iron grill pan.
Notes
- Choose firm yet ripe avocados for grilling so they hold their shape without becoming mushy.
- When grilling romaine, leave the stem intact to keep the leaves together and maintain structure.
- High-heat oils like grapeseed, avocado, or refined coconut oil work best for grilling without smoke.
- The hemp Caesar dressing can be adjusted in consistency: add a splash of water for a thinner pour or blend longer for a thicker, creamy texture.
- To save time, prepare the dressing in advance and store it in the fridge for up to 3 days.
- For extra texture, sprinkle toasted hemp seeds or crushed nuts on top just before serving.
