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Ingredients
- 1/2 ripe avocado
- 5 tablespoons buttermilk
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 3 romaine hearts (3-4 ounces each)
- 1 cup sliced cherry tomatoes
- Freshly ground pepper to taste
Preparation
Step 1
Preheat grill to medium-high.
Puree avocado, buttermilk, lime juice, oil, cumin and salt in a food processor or blender until smooth.
Oil the grill rack (see Tip). Cut romaine hearts in half lengthwise, leaving root ends intact. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Serve topped with the dressing, tomatoes and pepper.
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