Grilled Romaine

I love grilled Romaine salads! The heat of the grill turns the lettuce into a smoky, charred, crisp-tender delight! I added two of my springtime favorites – beautiful, organic radishes and sweet and crunchy sugar snap peas, and there is nothing better than the ranch dressing from Primal Kitchen to top this salad off. Just pick up a wedge of lettuce and go to town!


  • Heat grill to medium-high.
  • Brush romaine halves with oil, and season with salt and pepper.
  • Grill, turning, until charred but still crisp, about 4 minutes per side.
  • Cut each in half (lengthwise).
  • Top with radishes and sugar snap peas then drizzle dressing over the salad.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at