Southwestern Grilled Romaine Salad is topped with a delicious creamy avocado cilantro dressing, Queso Blanco cheese, and almonds. This smokey salad is delicious and is perfect for lunch or as a side dish.
Prep Time 15mins
Cook Time 10mins
Total Time 25mins
Author Hostess At Heart
4heads of romaine lettuceI used artisan which are compact and smaller
2ozQueso Blanco cheese plus additional for garnish
limeZest and juice
1/2tspeach of salt and pepper
1/2cupcilantroplus additional for garnish
1/4cupalmondsroughly chopped (I used Blue Diamond Bold Sriracha flavor)
In a blender or food processor combine all ingredients except for the lettuce and almonds. Blend until smooth. Refrigerate until serving.
Cut heads of romaine in half. Spray with non-stick cooking spray on the cut edge. Grill cut side only on medium-high until grill marks appear.
Top grilled lettuce with dressing, crumbled Queso Blanco cheese, chopped Blue Diamond Sriracha almonds and additional cilantro if desired.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.