Grilled Romaine Salad with Corn, Fava Beans and Avocado Recipe

Ingredients

Salad

• 2 romaine hearts, cut in half lengthwise
• olive oil for brushing
• 1 ear corn, shucked
• 0.5 pound fresh fava beans in pods (or sub shelled edamame)
• 1 lemon, cut in half
• 0.5 pound shrimp, peeled, raw and deveined (optional)
• 1 avocado, diced
• 1 pint cherry or grape tomatoes, cut in half
• fresh herbs like Italian parsley or dill

Yogurt Dressing

• 0.5 cup plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, finely minced
• 2 tablespoons chopped dill
• 0.25 teaspoon salt and pepper, more to taste

Vinaigrette

• 4 tablespoons olive oil
• 1 tablespoon sherry vinegar (or sub champagne, red wine or apple cider vinegar)
• 1 tablespoon lemon juice
• 1 teaspoon honey or agave
• 1 teaspoon sumac (optional)
• 0.5 teaspoon salt
• 1 clove garlic, minced

Instructions

Prepare Dressing

1. Whisk dressing ingredients together and set aside.

Grill the Salad

1. Preheat grill to medium-high heat.
2. Brush or spray romaine with olive oil, and season with salt. Grill each side briefly with the lid open until good grill marks appear, but not so long that lettuce loses its crunch. Set these on a platter, large cutting board or sheet pan.
3. Grill the lemon (cut-side down), corn on the cob, fava beans and optional shrimp over medium heat. Once the fava beans are tender, about 10 minutes, shuck and divide among the romaine wedges.
4. Cut the kernels off the corn and divide among the romaine. Add the diced avocado and halved cherry tomatoes. If using shrimp, add it now.
5. Squeeze the salad with the grilled lemon halves, and spoon a little dressing over top. Scatter with fresh herbs.

Notes

• Don't have access to fresh fava beans? No worries, sub edamame!
• Larger size shrimp works best for grilling.
• You can use either the yogurt dressing or the vinaigrette, or both!