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Grilled Romaine with Balsamic Vinaigrette

A truly unique salad that can be served as a side dish or main course! This recipe is gluten and dairy free.

Course Salad
Cuisine American
Keyword dairy-free recipe, easy lunch recipe, gluten-free recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Author Linda Spiker


The Dressing:

  • cup Olive Oil
  • 3 Tablespoons good quality aged Balsamic Vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon finely chopped green onions
  • 1 pinch of sea salt
  • a few turns freshly ground pepper

The Salad:

  • 2 ears corn kernels shaved off with knife
  • 1 tablespoon olive oil
  • sea salt pepper
  • 1 head romaine lettuce outer leaves peeled off and cut in half
  • 1 avocado
  • 1/2 cup pomegranate seeds


The Dressing:

  1. Prepare dressing by adding all ingredients to a bowl and whisking until emulsified. Set aside.

The Salad:

  1. If removing seeds from pomegranate yourself, do it now (see link above for instructions)
  2. Wash lettuce. Peel off outer leafy layers and cut the 'heart of romaine' in half lengthwise. Pat dry with paper towels. Set aside
  3. Shave kernels off corn cob with a knife
  4. Pour a tablespoon of olive oil into a grill pan and place on med/high heat.
  5. Add corn and cook until corn is soft and edges start to brown. If corn starts popping, lower heat.
  6. While corn cooks, peel and dice avocado
  7. When corn is done, sprinkle with sea salt and pepper to taste, remove form pan and set aside
  8. Add romaine to hot pan and cook until grill marks form (1-2 minutes)
  9. Remove lettuce form pan and set grill mark side up on a plate
  10. Top with corn, avocado and pom seeds
  11. Drizzle with balsamic and serve immediately