Grilled Romaine Salad with Edamame and Grilled Chili Peppers
Calories: 218 Proteins: 11 Carbs: 20 Fats:11 Serves:4
- 1 head of romaine lettuce
- 4-5 of your favorite chilis
- 1 cup of shelled Edamame
- 4-5 Tbsp BBF Avocado oil
- Thai Peanut VinaigretteView Product
Heat BBQ to 400 degrees. Wash and rinse lettuce. Cut in half leaving the core of the lettuce intact so it stays together on the grill Drizzle lettuce halves generously with avocado oil. Place chilis on the grill first as they take longer to grill. Once the skin has blistered and you have a nice roast on them remove it from the grill. Place lettuce on the grill with the cut side down and grill for 3-4 minutes. Remember this is a quick process. Remove and place on a platter with grilled chilis and sprinkle with edamame and drizzle with Thai Peanut Vinaigrette. Serve warm.