I love when there are multiple ways to enjoy the very same dish. Like this crunchy, refreshingly bright salad that can easily be turned into lettuce wraps or a heartier main as a mexi-style salad bowl. These are my favorite weekday recipes because you can eat them multiple times through the week (or even on the same day) and not get bored! This perfectly light, hydrating and crisp summer salad is getting me into the spirit.


Romaine Calm!

Just because this salad isn’t packed with kale and collards, does not mean it’s not packed with lots of stuff that is good for you. Romaine usually does not get the credit it deserves (and taken a backseat to it’s sisters) but you may be surprised it’s actually super good for you. It’s a great source of fiber and folate and also vitamin A, C, and K. The leaves can aid in digestion and the high water content can help flush toxins from your body. When purchasing lettuce, try to purchase it as a head rather then prewashed and in plastic – it’s still “living” and will have the highest nutritional content. Another reason to love romaine is that it’s sturdy and can last up to a week in the fridge for last minute, easy salad recipes!

This salad comes together fast with the help of a grill pan. I borrowed one from my friend a year ago (sorry Justine!) and think it’s time to invest in my own so I can let her get back to grilling… or just have her over for dinner very often. This is a great one or this one for a less expensive option. I like to assemble this salad essentially like tacos, arranging a layer of lettuce on a large plate with a couple grilled veggies, radish slices, some avocado and drizzle of dressing in each. There is no digging to the bottom of the salad bowl to make sure you get an equal amount of everything.. all the hard work is already done for you. Or, turn this into your new favorite bowl by adding some brown rice and roasted chickpeas like below 🙂

romaine salad with grilled vegetables
romaine salad with grilled vegetables
Serves 3 - 4 as a side

Romaine Salad

  • 1 head of romaine, washed and trimmed
  • 1 zucchini, thinly sliced
  • 1 summer squash, thinly sliced
  • OmegaOil or oil of choice
  • Garlic salt
  • 2 radishes, thinly sliced
  • 2 tablespoons pepitas, toasted
  • 1/2 large avocado or 1 small avocado, sliced
  • Juice of 1 lime
  • Pink salt or sea salt

Creamy Lime Dressing

  • 1/2 cup raw cashews, soaked overnight
  • Juice of 1 lime, about 2 tablespoons
  • Dash of paprika
  • Dash of chili powder
  • Dash of honey
  • 1 fresh small garlic clove
  • Pink salt or sea salt + freshly ground black pepper
  • Filtered water, to thin

Slice your zucchini and squash thinly by hand or using a mandoline. Heat a grill pan over medium heat. Brush each side of the zucchini + squash with a bit of oil and sprinkle with garlic salt. Transfer to grill pan and grill until tender, about 5 – 7 minutes (depending on how thin or thick your slices are). Flip halfway through or when golden grill marks start to appear. Remove once done and repeat with the remaining slices, as needed.

Meanwhile, blend the soaked cashews in the blender with the remaining ingredients. Start with about 1/3 cup of water and continue to add water 2 tablespoons at a time until you reach a thin but creamy dressing consistency.

Once you’ve grilled all the vegetables, arrange your salad. Start by arranging romaine on a large plate or platter and place a couple pieces of the grilled veggies in each leaf. Add the radishes, pepitas, and avocado. Drizzle some lime on top before generously drizzling dressing all over. Serve with remaining dressing on the side.

Note: to toast the pepitas preheat the oven to 350ºF and toast on a baking pan for 10 minutes.

If you are making it into a bowl, shred the lettuce and serve with warm brown rice and roasted chickpeas. To do so, roast rinsed and drained chickpeas, toss lightly with oil, garlic salt, chili powder, and paprika and roast at 350ºF for 25 – 30 minutes. Remove and season to taste with additional garlic salt as needed.