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Grilled Romaine with Cucumber Dill Dressing

Grilled Romaine with Cucumber Dill Dressing

This Grilled Romaine with Cucumber Dill Dressing takes the boring out of salad. It adds excitement to any low-carb, ketogenic, diabetic, Atkins, lc/hf, gluten-free, grain-free or Banting meal.
Course Salad
Cuisine American, low-carb
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Annissa Slusher

Ingredients

For the dressing:

  • 2 tablespoons sour cream
  • 1 clove garlic
  • 2 tablespoons heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon granulated stevia/erythritol blend
  • 1/4 teaspoon dried dill (or 1/2 teaspoon fresh dill)
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 4 ounces cucumber (about 1/4 medium) peeled and diced

For the romaine:

Instructions

For the dressing:

  1. Whisk together the sour cream and the garlic. Slowly whisk in the creme, then the olive oil. Stream in the vinegar while continuing to whisk.

  2. Whisk in the sweetener, dill, red pepper flakes, sea salt, and pepper. Stir in diced cucumber. Taste and adjust seasonings. Cover and refrigerate until ready to use. Dressing can be made up to two days ahead. Stir before serving.

For the romaine:

  1. Preheat grill to high heat. 

  2. Brush each half romaine head with olive oil on all sides. Sprinkle all sides with salt and pepper.

  3. Place romaine heads on preheated grill using tongs. Grill with the top open for 1-3 minutes or until outer leaves of the romaine just start to brown. Turn and repeat for the other sides.

Recipe Notes

Serving size: 1/2 head of Romaine and 1/6th of the dressing

Per serving: 

Calories: 113

Fat (g): 12

Carbs (g): 1

Fiber (g): 0

Protein (g): 0

Net carbs (g): 1