Southwestern Inspired Grilled Romaine Salad

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  • Romaine lettuce, sliced in half lengthwise (one half per person)
  • Shrimp (a few shrimps per person)
  • Corn on the cob
  • Queso Fresco
  • Grape Tomatoes
  • Black olives
  • Pepitas
  • Tortilla strips
  • Avocado Cilantro Lime Sauce


  1. Grill the Lettuce: Slice romaine lettuce in half lengthwise. Be sure to keep the “stem” so the leaves will all stay in place. Brush with olive oil, sprinkle with a little salt & pepper and place on BBQ grill or cast iron grill pan to char (both sides).
  2. Grill the Shrimp: Toss shrimp with a little olive oil, salt & pepper (I also like to use a little chipotle pepper) and grill until just cooked, remove and set aside.
  3. Grill the Corn: Brush corn with a little olive oil, salt & pepper and grill until nicely charred on all sides. Set aside to cool, then slice kernels off the cob.
  4. Assemble Salad: Top grilled romaine with some of the avocado dressing, shrimp, corn, tomatoes, cheese, sliced olives, pepitas, and any other toppings you desire!



Plan on one half of a head of romaine lettuce per person. The rest of the toppings are really up to you and how much of each you like!