Grilled Romaine with Guacamole Dressing

Photo: Lisa Romerein; Styling: Dani Fisher

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!)

Yield: Serves 4
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 73%
  • Protein: 4.4g
  • Fat: 11g
  • Saturated fat: 2.6g
  • Carbohydrate: 7.1g
  • Fiber: 3.7g
  • Sodium: 275mg
  • Cholesterol: 7.8mg


  • 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


  1. 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. 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.
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