Welcome to grilled salad season. A quick char adds smoky depth and a glossy finish to crisp romaine hearts, making them the perfect base for fresh fixings. You'll get smokier results on an outdoor grill, but a stovetop grill pan will give a subtler effect. Our guacamole dressing is a simple riff on green goddess, mastering the less-is-more summer motif. If you can't find crab, use frozen, thawed shrimp instead.

This Story Originally Appeared On cookinglight.com


Credit: Caitlin Bensel

Recipe Summary

25 mins
20 mins
Serves 6 (serving size: 2 romaine halves, 2 oz. crabmeat mixture, 1/4 cup corn, 1/3 cup tomatoes, and 2 tbsp. dressing)


Ingredient Checklist


Instructions Checklist
  • Heat outdoor grill or a grill pan over medium-high. Coat corn with cooking spray, and place on grill grate (or pan). Grill, turning until charred on all sides, 12 to 14 minutes. Place on a cutting board; let stand 5 minutes or until slightly cooled. Cut kernels from corn into a bowl.

  • Place crabmeat, pepper, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a large bowl. Toss to combine.

  • Brush oil evenly over cut sides of lettuce hearts; place 3 lettuce halves, cut side down, on hot grill or grill pan. Grill until charred, about 1 minute, watching closely to prevent burning. Repeat procedure with remaining romaine hearts.

  • Stir together guacamole, remaining 1/4 cup lemon juice, and remaining 1/4 teaspoon salt.

  • Place 2 romaine halves, charred side up, on each of 6 plates. Spoon 2 ounces crabmeat mixture evenly over top. Top evenly with corn and tomatoes. Spoon guacamole dressing evenly over top of salads.

Nutrition Facts

264 calories; fat 13.6g; saturated fat 2.3g; mono fat 7.6g; poly fat 2.8g; protein 18g; carbohydrates 19g; fiber 5g; cholesterol 65mg; iron 3mg; sodium 532mg; calcium 149mg; sugars 9g.