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Thrive On

Grilled Romaine with Avocado-Lime Dressing

Low PhosphorusLow ProteinVegetarianDiabetes-FriendlyHeart HealthyEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanDinnerLunchAppetizerSaladSide
6 servings
Active time: 15 minutes
Total time: 15 minutes

Nutrition Per Serving

  • Calories69 cal
  • Total Fat5.2 g
  • Saturated Fat0.8 g
  • Cholesterol0 mg
  • Sodium225 mg
  • Carbohydrate Total5.4 g
  • Protein1.7 g
  • Phosphorus44 mg
  • Potassium305 mg
  • Fiber2.7 g
  • Calcium40 mg


  • ½ ripe avocado
  • 5 tablespoons buttermilk
  • 2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 3 romaine hearts (3-4 ounces each)
  • 1 cup sliced cherry tomatoes
  • Freshly ground pepper to taste


Romaine lettuce takes on a nice charred, smoky flavor with a quick trip to the grill in this healthy wedge salad recipe. Avocado makes the dressing extra-creamy without any cream. Serve alongside grilled chicken or fish.


  1. Preheat grill to medium-high.
  2. Puree avocado, buttermilk, lime juice, oil, cumin and salt in a food processor or blender until smooth.
  3. Oil the grill rack. Cut romaine hearts in half lengthwise, leaving root ends intact. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Serve topped with the dressing, tomatoes and pepper.


  • Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
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