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Grilled Romaine Heart Salad with Avocado-Kefir Green Goddess Dressing
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Recipe reprinted with permission from The Wellness Project by Phoebe Lapine. Phoebe says, "This recipe is the healthy hedonist alternative to an anemic, blue cheese-bombed iceberg wedge salad. It has a plethora of gut all-stars: fibrous almonds* and artichokes, lacto-fermented kefir, and inulin-infused shallots. The charred hearts of romaine make for a beautiful presentation if served to company but also taste great raw if you don't want to bother with a grill." 

*I used toasted pepitas instead.

Recipe Type: Dinner
Makes: 2 servings
Author: Phoebe Lapine
  • 4 medium shallots , peeled and quartered
  • 2 cups quartered artichoke hearts (if frozen, thawed; if canned, rinsed and drained)
  • 2 tablespoons olive oil , plus more for brushing
  • 1/2 teaspoon sea salt
  • 1/2 avocado
  • 1 garlic clove , peeled
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cups fresh basil leaves , tightly packed
  • 1/2 cup fresh mints leaves , tightly packed
  • 2/3 cup plain kefir (or use lactose-free kefir)
  • 2 hearts of romaine , washed and halved lengthwise
  • 1/4 cup roasted almonds , chopped (I subbed toasted pepitas)
  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Toss the shallots, artichoke hearts, olive oil, and ½ teaspoon salt together on the prepared baking sheet with your hands until well coated. Arrange in an even layer and roast until browned and caramelized, 25 to 35 minutes.
  3. Meanwhile, in the bowl of a small food processor, puree the avocado, garlic, lemon juice, basil, mint, and kefir until smooth. Add water by the tablespoon until you obtain a ranch dressing-like consistency. You should have 1 ½ cups dressing.
  4. Heat a grill or an indoor grill pan or cast-iron skillet. Dry the romaine with a kitchen towel and lightly brush the cut sides with olive oil. Grill the lettuce heads cut-side down over high heat until char marks have formed and the leaves begin to wilt, 3 - 5 minutes. If using an outdoor grill, place romaine hearts over indirect heat. Transfer to a serving platter.
  5. Top the grilled romaine with the roasted shallots and artichokes, drizzle with ½ cup of the dressing, and garnish with the almonds. Serve immediately with the remaining green goddess dressing on the side.
Recipe Notes

Everything here can be made in advance except the romaine. If you're packing this as a brown bag lunch, simply cut the lettuce into wedges or chop it for a more office-friendly eating experience. The dressing keeps for up to 2 weeks.