Grilled Avocado-Romaine Salad
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Grilled Avocado-Romaine Salad

Prep: 15 minutes
Grill: 5 minutes • Serves: 4

2 small avocados, peeled and pitted
2 Full Circle romaine hearts, halved lengthwise
8 (1/2-inch-thick) slices Market 32 baguette bread
2 tablespoons PICS avocado oil
1/4 cup PICS Caesar dressing
1/4 cup chopped PICS dry roasted macadamia nuts
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper

1.Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of avocados, romaine and baguette with oil and place on hot grill rack; cover and cook avocados 5 minutes, and romaine and baguette 2 minutes or until grill marks appear and baguette is toasted, turning once. Transfer avocados, romaine and baguette to cutting board; coarsely chop.

2. In large bowl, toss dressing, nuts, salt, pepper, romaine and baguette; top with avocados. Makes about 8 cups.

Serving Size: 2 cups
Approximate nutritional values per serving:
454 Calories, 37g Fat, 6g Saturated Fat, 10mg Cholesterol, 516mg Sodium,
28g Carbohydrates, 12g Fiber, 3g Sugars, 1g Added Sugars, 7g Protein

Chef Tip:
Select ripe avocados that are still slightly firm to avoid avocados sticking to the grill.