Grilled Romaine Lettuce With Creamy Dill Dressing
- 10m Prep Time
- 4m 0sCook Time
- 15m Ready In
Grilled romaine lettuce gets a smoky char and is served with a creamy dill dressing made with feta and yogurt, topped with sunflower seeds.
Ingredients
- 28.3 g feta cheese
- 51.8 ml olive oil
- 22.2 ml nonfat plain Greek yogurt
- 14.8 ml fresh lemon juice
- 0.5 small clove garlic
- Kosher salt and pepper
- 22.2 ml packed fresh dill chopped
- 1 romaine lettuce heart
- 22.2 ml roasted sunflower seeds
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 147 mg
- Iron: 1.4 mg
- Magnesium: 25.8 mg
- Phosphorus: 181 mg
- Potassium: 270 mg
- Zinc: 1.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 28.3 g feta cheese
- 51.8 ml olive oil
- 22.2 ml nonfat plain Greek yogurt
- 14.8 ml fresh lemon juice
- 0.5 small clove garlic
- Kosher salt and pepper
- 1 romaine lettuce heart
- 22.2 ml roasted sunflower seeds
Prepare
- Chop 22.2 ml packed fresh dill
Let's Cook
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Step 1.
Heat a grill to medium heat.
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Step 2.
In a blender or food processor, combine 1 ounce feta cheese, 3½ tablespoons olive oil, 1½ tablespoons nonfat plain Greek yogurt, 1 tablespoon fresh lemon juice, ½ small clove garlic, and a pinch each of kosher salt and pepper. Puree until smooth. Transfer the dressing to a medium bowl and stir in 1½ tablespoons chopped fresh dill.
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Step 3.
Cut 1 romaine lettuce heart in half lengthwise. Place the halves cut-side down on the grill and cook until charred in spots, about 2 minutes. Flip and grill the other side for another 2 minutes.
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Step 4.
Transfer the grilled romaine to a serving plate. Drizzle with the creamy dill dressing and sprinkle with 1½ tablespoons roasted sunflower seeds. Serve immediately.