INGREDIENTS
2 organic romaine hearts, washed, trimmed, and sliced in half
1 clove of garlic, chopped up
2 tablespoons olive oil
a pinch of sea salt and pepper
AVOCADO LIME DRESSING
1 ripe avocado
1/3 cup fresh lime juice
2 tablespoons rice vinegar
1 tablespoon organic olive oil
1 clove garlic, chopped all small
½ teaspoon honey
1/4 teaspoon cumin
1/4 cup water
sea salt to taste
DIRECTIONS
For the dressing, put all the ingredients in a small food processor or blender and combine until creamy. Add sea salt and mix. If it looks too thick, add more water until it looks like salad dressing. Pour it all into a small container and refrigerate until the lettuce is ready.
To grill the romaine hearts, heat the grill to a medium-low heat. While the grill heats up, mix the garlic, olive oil and salt and pepper in a little cup. Brush or spoon the oil mixture to the cut side of the lettuce. Place the lettuce face down on the grill for 60 seconds or until there are clear grill marks and the leaves are beginning to wilt. Flip the hearts over and grill the other side for another 60 seconds. You want the leaves to look charred. When they look good, put them on a plate and sprinkle with dressing. Top with sliced green onions, chopped cilantro, and plenty of black pepper.
