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This tasty grilled romaine salad shakes up basic ingredients and gives them a sun-kissed glow. You get smoky, crisp romaine hearts mingling with juicy corn, buttery favas, and the smoothest avocado. It's light but filling—ideal when it's warm outside and you want something different.
I stumbled onto this during a blazing-hot week when just thinking about the oven felt awful. I made it for a few pals, and boy, were they shocked salad could taste so good. Now it’s what I make any time friends show up to hang out in the backyard.
Vibrant Ingredients
- Shrimp (totally optional): Toss these on for extra protein; wild-caught tastes best
- Herbs (like parsley or dill): Finish things off with fresh flavor—just grab whatever herbs look good
- Cherry tomatoes: Juicy little pops of color and taste; deep color and a nice scent mean they're ready
- Avocado: Add some creamy goodness; look for slightly soft ones
- Lemon: Punches everything up with zesty brightness, especially if you’ve got organic
- Fresh fava beans: They bring a silky texture and nutty bite; pods should be firm and green
- Corn: Brings a sweet crunch and gets extra good once grilled; pick husks that are damp and green
- Romaine hearts: These grill up nice and sturdy while staying crisp
Easy Steps
- Put Everything Together:
- Slice the corn kernels off, pop the favas out of their pods, scoop and chunk up the avocado, and halve your cherry tomatoes. Layer all of them right over the grilled romaine. Don’t forget the shrimp if you made some. Finish off with a big squeeze of warm grilled lemon and plenty of fresh herbs, drizzled with your chosen dressing.
- Grill What’s Left:
- Lay the ears of corn straight on the grill, turning until they start to blacken a bit—8 minutes or so. Fava beans go in a grill basket, or poke holes in some foil and toss them on for about 10 minutes until they’re soft. Shrimp cooks fast—just 2 minutes per side until they’re pink and cooked through. Lemon halves go cut-side down on the grill for a couple of minutes to get caramelized.
- Get The Romaine Ready:
- Brush the romaine halves all over with olive oil, sprinkle on some salt, and put them cut-side down over the heat. Cook just a couple of minutes for those nice grill lines, then flip for another minute. Don’t let them go mushy.
- Stir Up The Dressing:
- Dump all the dressing stuff in a bowl and whisk hard so it really blends. Go ahead and make both if you want choices. You can make the dressing up to three days ahead and keep it cold so flavors meld.
- Fire Up The Grill:
- Warm your grill to about 375–450°F. This gets you char without burns. Give it a good 10 minutes to heat up all the way so it’s ready to go.
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If I had to pick, the grilled lemon steals the show for me. The first time, I just tossed lemon halves on a whim—and wow. The heat tones down the tartness and dials up the citrus flavor, waking up everything else it touches.
Leftovers & Storage
Grilled toppings taste best right after you cook them, but you can save leftovers for later. Store the grilled romaine by itself and keep the other parts separate—dress it up only when you’re ready to eat. Dressings will hang tight in the fridge (sealed up) for five days. Any veggies left? Toss ‘em into a bowl of grains or wrap them up the next day.
Swap It Up
Feel free to play with what’s in your kitchen. Don’t have fava beans? Grab some edamame instead—they’re similar in taste and nutrition. No grill outside? A grill pan or even your broiler will do the trick. Want it totally meat-free but still filling? Swap shrimp for grilled halloumi cheese. If corn’s not in season, canned works, though you’ll miss the smoky touch fresh brings.
Fun Seasonal Spins
Switch this up every season. Throw some asparagus on the grill in late spring. In summer, try grilling peaches or nectarines for a sweet swap. Once it’s fall, toss on some rings of delicata squash. Winter switch: go with blood oranges and roasted beets rather than corn and favas.
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Recipe FAQs
- → Can I substitute the fava beans with something else?
Sure thing! Edamame is a great stand-in for fava beans and doesn’t need as much prep work. Use peeled edamame and just grill them up like the favas.
- → How do I prevent the romaine from becoming soggy when grilling?
Keep your romaine crisp by heating the grill first, brushing the leaves with a little oil, and working fast. Grill with the lid open for good marks and flip after a minute or two. Don’t let it go limp!
- → Is this dish suitable for vegetarians or vegans?
This one’s totally vegetarian if you skip the shrimp. For a vegan spin, choose the lemon dressing (swap honey for agave as needed) and don’t use the yogurt option.
- → What's the best way to prepare the fava beans?
All you have to do is grill the whole fava pods over medium heat until they’re soft, about 10 minutes. Pop the beans out when they’re done and toss the pods. For a softer bite, peel the beans once they’re cool enough.
- → Can I prepare any components of this dish ahead of time?
Absolutely! Both kinds of dressing keep well in the fridge for up to three days. You can cut up everything—tomatoes, avocado, corn—earlier in the day. Save the romaine for last though and grill it right before eating.
- → What herbs work best with this salad?
Dill and Italian parsley are awesome here, but try basil, chives, or mint too. Pick your favorites or mix a few together to match what’s fresh.