Southwestern Inspired Grilled Romaine Salad

• Seafood

  • 1 Shrimp

• Produce

  • 1 Corn, on the cob
  • 1 Grape tomatoes
  • 1 Romaine lettuce

• Condiments

  • 1 Avocado cilantro lime sauce
  • 1 Black olives

• Nuts & Seeds

  • 1 Pepitas

• Bread & Baked Goods

  • 1 Tortilla strips

• Dairy

  • 1 Queso fresco

Found on imbored-letsgo.com

Description

Ingredients

• 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

Directions

• 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 grill to char (both sides).
• 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.
• 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.
• Assemble Salad: Top grilled romaine with some of the avocado dressing, shrimp, corn, tomatoes, cheese, sliced olives, pepitas, and any other toppings you desire!