Grilling vegetables helps to bring out the natural sugars and create carmelization. There is also a smoky quality that the grill imparts. Combined these features adds a weight to the salad allowing it to be extremely filling. Since the vegetables are not on the grill very long you end up with a variety of temperatures as well textures. The end result is a new addiction for the summer.
In particular, if you have never tried grilled avocado, immediately walk away from the computer and turn on your grill. The heat from the grill accentuates the creamy texture and decadent quality. Tried grilled avocado on your next burger or steak. You can also try it as the main star in taco.
Avocado (cut in half, stone removed, skin left on)
Romaine heads (cut in half)
Onion (cut in 1/4 inch thickness)
Tomato (cut in half)
Asparagus (bottoms cut off)
Heat your grill. Once all of your vegetables are cut, drizzle with olive oil and lightly season with salt and pepper. The oil will help prevent the vegetables from sticking to the grill. Place vegetables on the grill. They can burn pretty easily so make sure to keep an eye on them. Once you have nice grill marks about 3-6 minutes, remove and set aside. The romaine heads should be the last thing you grill because they cook very quickly, 2-3 minutes.
Once all vegetables are finished, roughly chop and place in bowl. Dress and serve! I used an orange and habanero dressing that my sister-in-law made but you can use any dressing you prefer. Toss the salad with some fresh cilantro. Serve immediately.