Grilled Romaine with Guacamole Dressing

Name: Grilled Romaine with Guacamole Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ripe avocado; 0 teaspoons cayenne, or to taste; 2 Tbsps chopped cilantro; 59 milliliters crumbled cotija cheese; 1 teaspoons finely chopped garlic; 59 milliliters thinly sliced green onions; 2 hearts of romaine, halved lengthwise; 0 teaspoons kosher salt; 1 Tbsp lime juice, or more to taste; 5 teaspoons olive oil, divided; 59 milliliters plain nonfat yogurt

Grilled Romaine with Guacamole Dressing is a gluten free, primal, and vegetarian recipe with 4 servings. This side dish has 131 calories, 4g of protein, and 11g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 20 minutes. It is perfect for The Fourth Of July. This recipe is typical of Mexican cuisine. Head to the store and pick up olive oil, nonfat yogurt, cotija cheese, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Ground Cayenne Pepper

Romaine

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Bowl

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.

Ingredients you will need

Green Onions

Lime Juice

Cilantro

Avocado

Romaine

Cheese

Garlic

Yogurt

Water

Salt

Cooking Oil

Equipment you will use

Food Processor

*Find in grocery stores and Latino markets.

Equipment

Grill

Bowl

Food Processor

Ingredients

Servings:

ripe avocado 0teaspoons

cayenne, or to taste 2Tbsps

chopped cilantro 59milliliters

crumbled cotija cheese 1teaspoons

finely chopped garlic 59milliliters

thinly sliced green onions 2

hearts of romaine, halved lengthwise 0teaspoons

kosher salt 1Tbsp

lime juice, or more to taste 5teaspoons

olive oil, divided 59milliliters

plain nonfat yogurt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.