Grilled Avocado and Romaine Caesar


Tender grilled avocado, romaine lettuce, and grilled onion go together just right. It’s a fun riff on a caesar salad that brings a smokey grilled flavor to simple ingredients.

Plus, the caesar dressing can be used with other dishes like chicken caesar wraps or even grilled vegetables.


  • Time

    20 m

  • 4 servings

  • Cals


  • 1 avocado, halved and peeled
  • 2 heads romaine lettuce
  • 4 green onions
  • Oil, to grill
  • BelGioioso Shaved Parmesan Cheese
Creamy Caesar Style Dressing
  • ⅓ cup Colavita Extra Virgin Olive Oil
  • 3 tbsp lemon juice
  • 2 tbsp Woodstock Organic Mayonnaise
  • ½ tbsp Annie’s Naturals Organic Dijon Mustard
  • 1 tsp Portlandia Foods Organic Worcestershire Sauce
  • 1 large cloves garlic, grated
  • ½ tsp ground black pepper
  • Generous pinch salt


  • Preheat the Grill

    Heat the grill over medium high heat.
  • Make the Dressing

    Add all ingredients for the caesar dressing to a jar or small bowl. Whisk or shake with the lid on until emulsified and smooth.
  • Grill the Vegetables

    Once the grill is hot, oil the green onions and avocado halves. Grill the green onions and the avocados, cut side down, until browned and tender, about 3-5 minutes. Cut the romaine heads in half lengthwise, keeping the end core intact, and oil the cut side. Place cut side down on the grill and grill briefly until browned, about 2 minutes.
  • Plate the Salad

    Place each romaine head half on a serving plate. Cut each avocado half in half again so you have 4 wedges, then place on each of the 4 serving plates. Place a green onion on each plate, roughly chopping first if desired. Add some shaved parmesan to each plate.
  • Add Dressing & Serve

    Drizzle the caesar dressing on top each plate. Serve with a fork and knife and enjoy immediately!

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