• 2 heads romaine lettuce, halved lengthwise
  • 3 ears corn, shucked
  • 2 tomatillos, peeled and rinsed
  • 1 jalapeño pepper
  • 3 tbsp. extra virgin olive oil
  • 2 tbsp. lime juice
  • 1/4 tsp. sea salt or to taste
  • 1 clove garlic, minced
  • 2 tbsp. snipped fresh cilantro
  • 1 avocado, peeled, pitted and cut into 1/2-inch cubes
  • 12 grape tomatoes, halved



Prep: 20 minutes, Cook: 10 mins., Serves: 4

  1. Place lettuce cut side down on a well-oiled grill and cook over medium-high heat for 2 to 3 minutes or until nicely charred; remove from grill and set aside. Grill corn, tomatillos and jalapeño over medium heat for 5 to 10 minutes or until lightly charred, turning occasionally.
  2. When cool enough to handle, cut corn kernels from cob and place in a medium bowl. Remove and discard stem from tomatillos and stem and seeds from jalapeño pepper; finely chop both and add to bowl with corn.
  3. Stir together olive oil, lime juice, salt and garlic in a small bowl. Stir into corn mixture, then lightly stir in cilantro and avocado. Divide corn mixture onto each romaine half and sprinkle with tomatoes.


Nutrition per serving: 313 calories, 8 g protein, 20 g total fat (3 g sat., 0 g trans), 33 g carbohydrate, 13 g fiber, 11 g sugar, 0 mg cholesterol, 188 mg sodium, 11 points


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