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Grilled Romaine Salad with Creamy Turmeric Dressing (dairy free) |

Grilled Romaine Salad with Creamy Turmeric Dressing (dairy free)

  • Author: Katja from Savory Lotus
  • Yield: 4 servings 1x


  • 2 heads of romaine lettuce, halved lengthwise, rinsed and dried
  • 1 small pomegranate
  • 1/4 cup avocado oil plus more for brushing (like this)
  • 3 large shallots, peeled and thinly sliced

Creamy Turmeric Dressing

  • 1/4 cup tahini (like this)
  • 2 tablespoons strained oil from shallots
  • 1 tablespoon olive oil (I use THIS organic brand)
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1 tsp honey
  • 1 1/2 tsp turmeric powder (like this)
  • 1/4 tsp unrefined salt
  • 23 pinches of black pepper


  1. Slice romaine heads in half lengthwise, rinse, and dry. Place onto baking sheet and brush liberally with avocado oil. Set aside.
  2. Remove seeds from pomegranate. Set aside.
  3. TO MAKE CRISPY SHALLOTS: In a medium skillet, heat ΒΌ cup of avocado oil on medium-high heat. Saute sliced shallots in hot oil until crispy and brown, stirring occasionally, about 7-8 minutes. Then using a fine mesh sieve over a bowl, carefully pour oil and crispy shallots though to strain out the oil. Allow crispy shallots to drain on a paper towel while you prepare rest of recipe.
  4. TO MAKE DRESSING: Combine all ingredients in a small bowl and whisk until creamy smooth. Adjust for lemon, salt, and pepper. Set aside.
  5. TO GRILL ROMAINE: Preheat grill on high heat. Place oiled romaine halves onto hot grill grates for 2-3 minutes each side or until they have nice dark grill marks.
  6. Arrange grilled romaine heads onto serving plates. Drizzle with creamy turmeric dressing and garnish with pomegranates and crispy shallots. Serve immediately. Enjoy!