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Grilled Caesar Salad

Serves 6 30 minute prep time

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Grilled Caesar Salad

Move over burgers. It’s time to make space on your grill for a salad. Not just any grilled veggie salad, but a Grilled Caesar Salad. Not only does grilled romaine make a mean looking salad, but it tastes delightfully smoky. Don’t knock it until you rock it!


  • 3 romaine hearts
  • Caesar Dressing :
  • ½ cup raw sunflower seeds (soaked 2 to 3 hours in hot water)
  • 2 cloves garlic
  • 1 Tbsp light miso
  • ½ Tbsp Dijon mustard
  • ¼ cup extra virgin olive oil
  • ¼ cup water
  • ¼ tsp salt
  • ¼ tsp pepper
  • Garlic Croutons :
  • Stale loaf of bread
  • Olive oil, as needed
  • Sea salt, as needed
  • Garlic powder, as needed


  • Make Dressing

    1. Add all ingredients to high speed blender and blend until very smooth.
  • Make Croutons

    1. A great way to use up your not-so-fresh bread is to make croutons. Cut up bread into 1/2in. cubes.
    2. Throw in a bowl and toss with some olive oil, sea salt and garlic powder. Season to your taste.
    3. Place cubes on baking sheet and bake until crispy 15-20 min at 350F.
  • Grill Your Lettuce

    1. Clean off outside leaves and cut the romaine heart lengthwise down the center, leaving the core intact.
    2. Brush cut side lightly with olive oil and place down on grill until grill marks appear–about 2 minutes.
  • Assemble Your Salad

    1. Place romaine hearts on plate and drizzle with dressing.
    2. You can add a bit of water to loosen the dressing if needed. Top with garlic croutons.

Tara Doyle

Vega Art Director Tara Doyle is Certified in Plant-Based Cooking and loves experimenting with new dishes in the kitchen, and nourishing her family and friends. A busy mom, Tara is passionate about teaching kids of all ages about healthy eating, and growing and cooking their own food. When not cooking, working, or hanging out with her son, she can be found completing a WOD at CrossFit, shredding powder on her skis, or playing a game of beach volleyball with friends.
Tara Doyle