Southwestern Grilled Romaine Chopped Salad
This show-stopper of a salad will be the hit of your Cinco de Mayo celebration or any summer barbeque!
Servings: 8 cups
Ingredients
- 1/4 cup diced red onion
- 1 cup diced red pepper
- 1 cup diced yellow pepper
- 1 cup diced seedless cucumber
- 1/2 cup diced carrots
- 3/4 cup diced jicama
- 1 cup diced tomato seeded
- 1 cup yellow corn
- 1 avocado diced
- 1/2 cup shredded cojita cheese (about 2 oz.)
- 1/2 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1 tsp. chopped jalapeno optional
- 4 Tbsp. Lime Cilantro Dressing, divided See below
- 4 Romaine hearts split in half, lengthwise
- 2 tsp. chopped cilantro optional
Instructions
- Mix all vegetables except the avocado in a large bowl. Add cheese, cumin, garlic powder, and jalapeno (if desired)
- Gently mix in avocado and toss with 2 - 1/2 Tbsp. of the dressing.
- Preheat grill on high.
- Brush Romaine halves with remaining dressing, letting some dressing go into the crevices.
- Place Romaine halves on the grill and close the lid. Check after 3-4 minutes. Remove from grill when softened and grill marks are evident.
- Place Romaine halves on a large platter or individual plates. Top with 1 cup of chopped salad and sprinkle with chopped cilantro if desired.
- Spritz with a wedge of fresh lime right before serving