If it’s summer… eat this salad.
If you’re dehydrated… eat this salad.
If you want beautiful skin… eat this salad.
If you own a grill… eat this salad.
If you like Mexican food… eat this salad.
If you’ve run out of dinner ideas… eat this salad.
If you don’t have a lot of time to spend preparing dinner… eat this salad.
If you DO have a lot of time to spend preparing dinner… eat this salad; and then make a dessert!!!!
I was in the “just went to the market/fridge is overflowing with fresh veggies; what do I make for dinner/too many options” situation so I decided to create a new dish! It reached a high of 104 degrees here today in St.Louis so water rich veggies were a must! This dish is loaded with water filled vegetables (cucumber, tomato, romaine) that will help keep you hydrated for energy, beautiful skin, and eliminate toxins.
This was my first time roasting romaine on the grill and I must say, it’s not as good as I thought it would be, but does give a good mix-up in texture than the traditional crunchy lettuce in salad.
The sauce is made with a generous amount of cilantro, dairy-free yogurt, lime juice and avocado for one creamy concoction. Cilantro is a great addition to any meal containing fish that are high in mercury as it aids in detoxifying your body by removing heavy metals.
I used Kite Hill Yogurt which is dairy-free and made from Almonds and Yellowbird Jalapeno Sauce for the dressing, but feel free to substitute with whatever your favorite yogurt and hot sauces are if you cant find these in your market.
- Group 1
- 1/2 Kite Hill Plain Yogurt 75g
- 1/2 Large Avocado 75g
- 3/4 cup fresh cilantro
- 1/4 cup lime juice
- 1 tbsp minced garlic
- 1 tsp chili powder
- 1 tbsp Yellowbird Jalapeno Sauce
- dash of sea salt
- Group 2
- 2 cups about 6 large leafs roasted romaine shredded
- 1 cup of fresh romaine shredded
- 1/2 cup tomatillo diced
- 1/2 cup cherry tomato diced
- 3/4 cup yellow bell pepper diced
- 1/2 cup purple onion diced
- 3/4 cup diced cucumber
- 1 + 1/2 cup 200g fresh corn cut from the cob
- Group 3
- 1 cup yellow squash cut into half circles
- 8 oz Tilapia or sub other white fish
- Ropa Vieja Seasoning chili powder, garlic, sea salt, cumin, oregano
- Optionals Toppings
- Black Olives
- Red Pepper Flakes
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Add ingredients of group 1 to a food processor and blend until well combined
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Roast Romaine on an open grill by spraying the romaine with a little coconut oil spray (2-3 minutes)
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Grill Group 3 until desired tenderness. Cut tilapia into bite size pieces
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Add Group 2 & 3 to a large plate, pour dressing over the top
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That sounds interesting, never heard of heating lettuce, seems like it would go wilt but have to try it.
The trick is to not leave it on the grill for too long! Maybe if you knew someone who has a Treager Grill, you could try it out hahah! 🙂 Let’s cook this is Florida!