Dairy-Free Grilled Romaine Lettuce
Elevate your salad game with this irresistible Dairy-Free Grilled Romaine Lettuce recipe, the perfect combination of smoky, charred flavor and zesty freshness. With just 10 minutes of prep and 5 minutes on the grill, this quick and easy dish transforms simple romaine lettuce hearts into a culinary masterpiece. Brushed with extra virgin olive oil and lightly charred to perfection, the lettuce halves are drizzled with a vibrant homemade vinaigrette made from lemon juice, balsamic vinegar, Dijon mustard, and garlic powder. Finished with a sprinkle of fresh parsley and crunchy toasted pine nuts, this dish is a versatile crowd-pleaser—ideal as a warm salad or a unique side for your grill nights. Perfect for those seeking healthy, dairy-free options, this recipe will delight your taste buds and impress your guests! Keywords: dairy-free, grilled romaine lettuce, healthy salad, quick and easy side dish, charred vegetables.
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Recipe Information
Ingredients
- 2 Romaine lettuce hearts
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Toasted pine nuts
Instructions
Preheat the grill to medium-high heat.
Remove any damaged outer leaves from the romaine lettuce hearts. Slice each heart in half lengthwise, keeping the core intact to hold the leaves together.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic powder, sea salt, and black pepper to create the vinaigrette. Set aside.
Brush the cut sides of the romaine hearts with the remaining 1 tablespoon of olive oil.
Place the romaine hearts cut-side down on the preheated grill. Grill for about 2-3 minutes until the leaves have light grill marks and become slightly charred.
Carefully flip the romaine hearts and grill for an additional 1-2 minutes on the other side.
Remove from the grill and transfer to a serving platter.
Drizzle the prepared vinaigrette over each grilled romaine half.
Sprinkle with chopped fresh parsley and toasted pine nuts before serving.
Serve immediately as a fresh and warm salad or side dish.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
