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Grilled Romaine Mexican Salad

This Grilled Romaine Mexican Salad is topped with roasted corn, avocado, queso fresco, and a homemade Cilantro Honey Lime Dressing.

This Grilled Romaine Mexican Salad is topped with roasted corn, avocado, queso fresco, and a homemade Cilantro Honey Lime Dressing.

Scale

Ingredients

Cilantro Honey Lime Dressing Ingredients

Toppings

Instructions

  1. First, make the dressing by blending 1/2 cup cilantro, 4 tablespoons extra virgin olive oil, and 1 tablespoon lime juice in a small food processor until smooth.
  2. Pour the mixture into a tiny glass jar and add 2 tablespoon honey, salt, and pepper. Secure with a lid and set the dressing to the side.
  3. Next, carefully clean the romaine lettuce, shave off the brown root, and cut the romaine in half lengthwise.
  4. Shake the Cilantro Honey Lime Dressing and pour half of the dressing over the lettuce and corn, making sure to pour it on all sides of the lettuce and corn. Set the dressing to the side.
  5. Place your cast iron grill pan over high heat. Once the grill is hot turn the heat down to medium and place one half of the romaine lettuce and the corn on the grill in a single layer. *(2)
  6. Cook the lettuce and corn for 3-5 minutes rotating halfway through. Once both sides of half the romaine lettuce are cooked, remove the lettuce and place it on a plate.
  7. Then cook the second half of the romaine lettuce and continue cooking the corn for 3-5 minutes rotating halfway through. The lettuce and corn are done when they have charred grill marks on all sides.
  8. Cut the corn off of the cob and serve the Grilled Romaine Mexican Salad topped with corn, avocado, queso fresco, and the remaining Cilantro Honey Lime Dressing.
  9. Enjoy!

Notes

  1. Be careful when removing the brown part of the root as you need the root to stay intact so that the romaine stays together.
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