Mexican-inspired Grilled Salad

The slightly smoky flavor of grilled lettuce is an easy upgrade to any dish, but it’s particularly delicious in this Mexican-inspired salad with a mix of grilled and fresh vegetables and roasted pepitas.

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 ripe avocado
  • 1⁄2 cup water
  • 5 tbsp. pepitas, divided
  • 4 tbsp. lime juice
  • 1 tsp. lime zest
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground cumin
  • 1⁄8 tsp. ground cayenne pepper
  • 2 ears Olathe sweet corn, husks and silks discarded
  • 8 green onions, trimmed
  • 2 Simple Truth Organic™ Romaine Hearts, cut in half through root end
  • 2 on-the-vine tomatoes, chopped
  • 1 can (15 oz.) Simple Truth Organic™ Black Beans, drained and rinsed


  • Heat grill to medium-high heat (400°F).
  • In a blender, combine avocado, water, 1 tablespoon pepitas, lime juice and zest, salt, cumin and cayenne. Blend until smooth and creamy. Set aside.
  • Place corn and green onions on the grill and cook 8-12 minutes, turning occasionally until corn is lightly charred and heated through and onions are tender and charred.
  • Place romaine halves on grill until charred and slightly wilted, about 3-5 minutes.
  • Carefully remove corn from cobs.
  • To assemble salads, top grilled romaine and green onions with corn, tomatoes, beans and remaining 4 tablespoons pepitas. Spoon desired amount of avocado dressing over salads.
  • Refrigerate leftovers.
  • For even more flavor and crunch, toast the pepitas for the salad topping in a pan over medium to medium-high heat, shaking frequently, for 4-6 minutes or until lightly browned and puffed.