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Turn simple staples into a standout summer dish packed with flavor by searing romaine hearts on the grill. The smoky bits play perfectly with corn’s natural sweetness, rich avocado, and smooth fava beans. You’ll wind up with a fresh and easy meal that won’t weigh you down on hot days.
I stumbled onto this on a scorching day when using the oven was a no-go. After I made it for some friends, everyone was surprised how filling a salad could be, so it’s now what I make anytime we’re having a relaxed dinner outside.
Vibrant Ingredients
- Shrimp (optional): Throw some on for protein and a bigger meal — wild-caught tastes best
- Fresh herbs: Grab dill or Italian parsley for a final fresh pop — just use whatever looks good
- Cherry tomatoes: Their juiciness and bold color make every bite more exciting — hunt for fragrant, bright ones
- Avocado: Makes the dish creamy — you want it soft enough to squeeze lightly but not mushy
- Lemon: Zings up the flavors — use the best organic fruit you can find so it grills up beautifully
- Fresh fava beans: Buttery, nutty, and so tasty — pick firm, green pods
- Corn: Gets even sweeter with those grill marks — the husk should feel moist, silk bright and lively
- Romaine hearts: These hold their crunch and don’t wilt on the grill
Simple Instructions
- Finish It Off:
- Set the grilled romaine on a platter. Pop fava beans out of their shells and scatter those with cut corn, sliced avocado, and tomato halves across the top. Add shrimp if you made them. Squeeze the grilled lemon over everything, drizzle the dressing around, and shower the whole deal with chopped herbs.
- Grill The Extras:
- Pile the corn right on the grill grates, turning now and then till bits darken, about 8 minutes. Put your favas in a grill basket or a piece of foil dotted with holes — grill until soft, around 10 minutes. Cooking shrimp? Give each side about 2 minutes till they’re pink. Place lemons face-down for 2 or 3 minutes till you see golden spots.
- Char The Romaine:
- Slather oil on every side of your halved romaine. Sprinkle with salt, grill cut side down for a couple minutes to get marks, then flip for another minute or so—don’t let them get soggy.
- Whip Up The Dressing:
- Mix up your favorite dressing (or try both) in a bowl. Whisk it hard till it’s smooth and blended. Stash in the fridge up to 3 days to let the flavors come together.
- Fire Up The Grill:
- Crank your grill to medium-high, somewhere near 375 to 450°F. That’s the sweet spot for lovely marks without burning. Let it run at least 10 minutes to get hot enough.
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The thing I look forward to most is actually the grilled lemon. The first time, I tried tossing cut lemons on the grill just for kicks—didn't expect much. Turns out, it takes the tang down a notch and cranks up the brightness, making everything else taste even fresher.
Leftovers And Keeping Fresh
This bowl is best right after you pull everything off the grill. If you plan ahead, keep romaine hearts and everything else in separate containers, then dress just as you're about to eat. Dressings will last up to five days if sealed up in the fridge. Got extra grilled veggies? Chop them into your lunch wraps or toss into a grain bowl tomorrow.
Best Ingredient Swaps
Feel free to use what you’ve got. Edamame works just like favas, offering a similar bite and protein. No outdoor grill? Grab a grill pan or even broil these indoors. If you want a meat-free upgrade, swap in grilled halloumi cheese instead of shrimp. When corn’s out of season, use canned corn—just know you’ll miss a little of that special smoky flavor.
Fresh Seasonal Twists
Shake things up each season with what’s best at the market. Grill some asparagus in springtime. Juicy peaches or nectarines? Toss them on during summer. When fall hits, try grilled delicata squash rings. In winter, roasted beets and blood oranges make awesome stand-ins for the usual corn and beans.
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Recipe FAQs
- → Can I substitute the fava beans with something else?
Definitely! Swap in shelled edamame for fava beans if you want. You won't need to prep them much—just toss them on the grill same as you would for fava pods. You'll still get that nice bite and all those nutrients.
- → How do I prevent the romaine from becoming soggy when grilling?
If you want that satisfying crunch, make sure you preheat your grill to medium-high first. Brush a little oil on the romaine, grill it with the lid up, and don’t walk away! Just a minute or two on each side ought to do it—you want those marks without turning your lettuce limp.
- → Is this dish suitable for vegetarians or vegans?
It’s got you covered for both! Just leave out the shrimp for a solid vegetarian meal. Going vegan? Choose the lemon dressing (swap honey with agave if you like) and skip anything with yogurt.
- → What's the best way to prepare the fava beans?
Just grill the whole fava pods on medium heat for about 10 minutes. After they cool off, pop the beans out of the pods. If you want them extra tender, remove that outer skin around each bean too.
- → Can I prepare any components of this dish ahead of time?
You sure can! Both dressings stay great in the fridge up to 3 days ahead. You can get your veggies ready—chop tomatoes, dice your avocado, and shuck the corn—a bit before serving. Grill the romaine last minute for the best crunch.
- → What herbs work best with this salad?
Dill and Italian parsley are top picks, but if you like basil, mint, or chives, toss those in too. Just use the soft, fresh ones you enjoy—they’ll play nicely with all the other goodies here.