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Grilled Romaine Salad

This Grilled Romaine Salad is a simple dish to enjoy the beautiful produce that summer has to offer. This recipe is AIP, Paleo and Whole30. It also include an option to turn this into a Grilled Caesar Salad.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 80kcal


  • Grill or grill pan


  • 2 heads of Romaine Lettuce washed whole and then cut in half (the long way)
  • 2 tablespoons Extra Virgin Olive Oil (Avocado Oil is a good substitute)
  • 2 Lemons cut in half
  • Malden Salt to taste
  • Avocado Caesar Dressing optional


  • Preheat the grill.
  • Brush the olive oil over the flat side of the romaine lettuce.
  • Place on the grill (it should be screaming hot) along with the lemon flat sides down.
  • Cook for about 5 minutes or until you see grill marks.
  • Remove from the grill and place on a serving platter.
  • Sprinkle the malden salt over the lettuce.
  • Serve with a squeeze of lemon and/or Avocado
    Caesar Dressing (optional).


  • The lettuce doesn’t need to be bone dry after washing. In fact, a little water is ok. It will help steam the inner leaves and gently wilt the lettuce.
  • Don’t cut the end off the lettuce. You want that to remain so that the lettuce doesn’t fall apart on the grill.
  • The grill should be very hot. You want to cook the lettuce hot and fast. That way you get the char without turning the entire head of lettuce into ash.
  • I use Malden salt because it’s large, flaked sea salt. It has a very mild flavor so don’t be too concerned about biting down and getting a mouthful of salt. It’s an elegant way to dress up a very simple dish. If you don’t have Malden Salt, any sea salt will do.