Your body will be super energized when you eat this salad of crisp romaine, grilled to bring out extra sweetness, along with grilled corn, chopped tomatoes, cucumbers, radicchio and a cilantro avocado dressing. Top with grilled scallops or your protein of choice.
A combination of grilled chopped food and raw chopped vegetables gives this salad a satisfying texture and taste. Add a few grilled scallops, chicken or leave them out for the perfect end of summer lunch or dinner. Either way, there’s plenty of nutrition, including protein, in this salad.
Romaine is usually a boring vegetable, that is UNTIL YOU GRILL IT. Grilled romaine sprinkled with a little salt is so good I often serve it as a vegetable side dish. My friends at Pinch of Yum inspired me to try it.
Romaine has many great benefits you will be surprised to discover. Believe it or not, romaine lettuce is 17% protein with 7.7 grams per head. It also contains all 9 essential amino acids. According to Dr. Joel Fuhrman, a head of romaine lettuce is approximately 50% protein by calorie, which is more protein per calorie than chicken.
Romaine is high in fiber which removes toxins and cholesterol. The potassium in it regulates your blood pressure making it good for your heart. It’s rich in B vitamins and is a good source of vitamin A and C.
Don’t let the light color of romaine lettuce fool you. This not-so-dark leafy green is rich in minerals including calcium, magnesium, potassium, and iron.
The romaine, cucumbers, tomatoes, and radicchio are highly alkaline balancing your pH. A more balanced pH improves the function of all your organs and reduces inflammation.
The creamy avocado dressing blended with detoxifying cilantro and olive oil provides good fat. These fats help your body absorb the vitamins and minerals. Good fats also provide slow burning fuel keeping you energized all day long.
Cilantro is known to detoxify the body of heavy metals which unfortunately we are exposed to in our environment. But it’s not a problem, our body is designed to detox regularly as long as we give it the nutrients it needs.
The rich creamy taste of the dressing goes well with the slightly bitter herb taste of the romaine and radicchio.
The truth is I’ve been eating this salad regularly all summer long. It’s fun to grill vegetables and sit on the porch. Now I’m soaking up every last day of summer!
The nutrients in this Grilled Summer Salad keep my skin glowing, organs detoxed, body, mind, and spirit energized. What could be better!
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In this salad crisp romaine is grilled to bring out extra sweetness, along with grilled corn, chopped tomatoes, cucumbers, radicchio and a cilantro avocado dressing. Top with grilled scallops of protein of choice.
For The Grill
- 2 ears fresh sweet corn, husked
- 3 hearts romaine lettuce
- 8 scallops (about 1/2 pound)
Avocado Cilantro Dressing
- 1 large ripe avocado
- ¼ cup extra virgin olive oil
- 1 small clove garlic, chopped
- 4 tablespoons lemon juice
- ¼ teaspoon Celtic sea salt
- ½ cup water (add more if you want it thinner)
- 1 cup cilantro, chopped
Additional Salad Ingredients:
- 2 cups chopped tomatoes
- 2 cups chopped cucumbers
- ½ head radicchio, chopped (about 1 cup)
- Make the Avocado Cilantro Dressing.
- Chop the tomatoes, cucumbers, and radicchio.
Avocado Cilantro Dressing
- Add avocado, olive oil, garlic, lemon juice, and water to a blender or food processor and blend until creamy.
- If you want a thinner consistency, add more water.
- Add cilantro and pulse/blend to break up the cilantro while still leaving small pieces.
- If possible let it sit a bit in the fridge before eating, the flavors really come together.
- Store in a glass jar in the fridge. Keeps for about 5 days.
- Heat the grill on medium high heat.
- Shuck corn, remove husks and silk.
- Rub each ear with a little olive or avocado oil.
- Place on the grill directly over the heat.
- Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (about 10 minutes). The ear will be speckled with charred spots. Set aside to cool.
- Wash and dry the romaine, cut in half lengthwise keeping the stem intact, and brush with olive oil and salt.
- Grill the lettuce cut side down directly on medium high for about 3 minutes. Turn to grill the other side, 2 minutes more until lightly charred. Remove to a plate.
- Turn the grill up to high. Brush scallops with olive oil and sprinkle with salt and pepper.
- Oil the grill. Grill scallops for 4 minutes.
- Turn them over and grill for another 2-3 minutes until done. If they are sticking let them grill a little longer until you turn them. Set aside on a plate.
- Cut the stem off the romaine and loosely chop it.
- Cut the corn off the cob.
- Toss all the vegetables together with a bit of dressing.
- Put the salad into 4 bowls, top each with 2 scallops.
- Sprinkle with additional dressing.
Nutrition information includes scallops and Avocado Cilantro Dressing.
- Prep Time: 30
- Cook Time: 15
- Category: Paleo, Gluten Free, Dairy Free, Seasonal, Vegan Option
- Cuisine: Healthy, Seasonal