Grilled Romaine & Pineapple Salad

Impress your Tailgate guests with this light and fresh salad with a smoky grill flavor! This unique recipe has you grill crisp romaine hearts and sweet pineapple, and then top it with a creamy, zesty avocado-jerk dressing with grilled lemon. If you’re going to serve salad at the Tailgate, you best listen to us.

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 10 minutes (for dressing & grilled romaine)
Special Equipment: Grill, Blender or Food Processor, Metal Baking Sheet

Ingredients

• 2 romaine hearts, trimmed and halved lengthwise

• ½ fresh pineapple, cored and cut into ½-inch thick spears

• 1 red bell pepper, cored and diced

• ½ red onion, thinly sliced

• ½ cup chopped fresh cilantro

• 1 ripe avocado, pitted and peeled

• 1 lemon, halved, or 2 so you have garnish

• 2 Tbsp lime juice

• 2 Tbsp olive oil

• 1 Tbsp honey

• 1 tsp CookinWidKunchi's Jamaican Jerk Rub

• Salt and pepper, to taste

• ¼ cup water

Directions

1. Prepare the Grill: Preheat your grill to medium-high heat (375-400°F). Lightly brush the grill grates clean.

2. Make the Dressing: In a blender or food processor, combine the avocado, water, ¼ cup of the chopped cilantro, lime juice, 1 tbsp olive oil, honey, jerk rub, and salt. Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Transfer to a small bowl or jar and refrigerate for at least 10 minutes to allow flavors to meld.

3. Grill Ingredients: Lightly brush the cut sides of the romaine hearts and the pineapple spears with 1 tbsp olive oil. Sprinkle the romaine and pineapple evenly with the ½ tsp of jerk rub. Place those and the lemon halves directly on the hot grill grates. Grill the romaine for 2-3 minutes per side, or until the leaves are slightly wilted and have distinct char marks. Grill the pineapple for 3-4 minutes per side, or until golden brown with visible grill marks. Grill the lemon halves cut-side down for 3-5 minutes, or until they have grill marks and are softened.

4. Chill the Romaine: Immediately remove the grilled romaine from the grill and place on a metal baking sheet. Place the baking sheet in a cooler or freezer for 5-10 minutes to cool rapidly and restore its crispness.

5. Assemble the Salad: Once chilled, roughly chop the romaine hearts and pineapple spears into bite-sized pieces and transfer to a large serving bowl. Add the diced red bell pepper, sliced red onion, and the remaining ¼ cup of chopped cilantro.

6. Serve: Drizzle generously with the prepared Creamy Avocado-Lime-Jerk Dressing. Squeeze the juice from one of the grilled lemon halves over the salad for a final smoky-citrus burst of flavor. Toss gently to combine and serve immediately.