Grilled Romaine Salad with Corn and Avocado


Serves 2



2 T fresh lemon juice

2 T maple syrup

1 T olive oil

1 T mirin or rice wine vinegar

1 T white miso past

4 cloves garlic, minced


2 ears of corn

1 avocado

1 head romaine lettuce, cut in half lengthwise

Olive oil

Salt & pepper



Add all ingredients to blender or food processor and blend until smooth.


Pre-heat grill to high. Add the corn and grill on all sides until some of the kernels start to blacken.  Remove from grill and cook a bit.  Once cool enough to handle, cut the kernels off the cob and place a medium bowl.

Dice the avocado and add to bowl with corn. Add seasonings and 1 T of the dressing. Stir to combine.

Lightly brush or drizzle olive oil (don't need a lot) on cut side of the lettuce. Grill for 1-2 minutes, flip & grill other side fo 1-2 minutes. 

To serve: plate grill romaine (cut side up), drizzle with dressing, and top with corn/avocado mixture.


First time I made this, my family was confused: "grilled lettuce"???  But it's delicious, and not that difficult!