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Grilled Romaine with Guacamole Dressing

Photo: Lisa Romerein; Styling: Dani Fisher
Total time 20 mins
Yield Serves 4
Although it's tempting to just toss the garlic into the blender without chopping it first, give it a quick chop so you don't end up with big chunks in your dressing. (We learned the hard way!)


  • 5 teaspoons olive oil, divided
  • 1/4 teaspoon cayenne, or to taste
  • 2 hearts of romaine, halved lengthwise
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon lime juice, or more to taste
  • 1/2 ripe avocado
  • 1/2 teaspoon finely chopped garlic
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 cup crumbled cotija cheese*
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 139
  • caloriesfromfat 73 %
  • protein 4.4 g
  • fat 11 g
  • satfat 2.6 g
  • carbohydrate 7.1 g
  • fiber 3.7 g
  • sodium 275 mg
  • cholesterol 7.8 mg

How to Make It

  1. Heat a grill to medium (350° to 450°). In a small bowl, combine 1 tbsp. oil with the cayenne. Rub romaine with oil mixture. Grill, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Arrange romaine cut side up on a platter.

  2. Whirl remaining 2 tsp. oil, the yogurt, lime juice, avocado, garlic, cilantro, salt, and 2 1/2 tbsp. water in a food processor until smooth. Spoon dressing over romaine and sprinkle with cheese and green onions.

  3. *Find in grocery stores and Latino markets.