This grilled romaine, radish & corn salad with creamy dill dressing has been my quick go-to recipe every week when I’m craving something fresh, healthy and summery. I created this one evening when we were running low on fresh produce. I took inventory of what we had in our fridge and pantry and quickly whipped this together. The grilled romaine hearts are the perfect base layer to this salad. Since I live in an apartment, I use a grill pan instead of an outdoor grill. I also used canned corn for this recipe since I always have a can in my pantry. Using fresh or frozen corn would also be great!
I’ve been playing around with cashews a lot recently, and WOW blending cashews is life changing (If you are allergic to nuts, I’m sorry). When I created this recipe I had an abundance of dill in the fridge, and I knew I wanted to make a creamy dressing. Well, cashews are the (vegan) secret ingredient to achieving this creamy taste and texture. I use unsalted cashews instead of raw cashews because they are cheaper, and I can buy more in bulk (raw cashews have more health benefits if you prefer to use them). This creamy dill dressing pairs perfectly with the sweet corn and peppery radish. It'll soon become a favorite!
To make the salad, cut the romaine in half. Lightly brush olive oil on the surface on the romaine. Don’t use too much oil, otherwise the romaine will get soggy and oily. You want just enough so it won’t stick to the grill. Grill the romaine over medium-high heat 1-2 minutes each side. Remove from the grill and plate. Top with sliced radishes, corn, cherry tomatoes and capers if desired. For the dressing, throw the cashews, water, dill, mustard, capers, lemon juice, garlic, salt & pepper into a blender. Blend until smooth. Drizzle the creamy dill dressing on top.
If you don’t have the time to grill the romaine, this salad is also great with chopped romaine. I also recommend using a bit of the caper bine in the dressing (I love capers). If you’re hesitant to try capers, just use a smaller amount. They are packed with salty flavor, but when they are blended up in the dressing, the flavors balance out.
This grilled romaine, radish & corn salad pairs nicely with plant-based sausage, peppers & onions to create the perfect summer meal. Add a side of sliced watermelon to round it out. The creamy dill dressing can also be used on the roasted root vegetable bowl (one of my favorite recipes to meal-prep). As always, let me know what you think in the comments below. I appreciate your feedback! Enjoy!Print
This grilled romaine, radish & corn salad is PERFECT for summer!
For the Salad:
- 3 hearts of romaine, halved lengthwise
- 1 cup cherry tomatoes, sliced
- 4 radishes thinly sliced
- 1 – 15 oz can of corn, drained & rinsed
- 1 tsp capers (optional)
- 1 tbsp olive oil
Creamy Dill Dressing:
- ½ cup unsalted cashews
- ½ cup water
- 2 tbsp fresh dill, chopped
- 1 ½ tsp capers
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small clove of garlic
- Pinch of salt
- Freshly ground black pepper
- Preheat the grill or grill pan to medium-high heat. Lightly brush olive oil on each side of the romaine hearts.
- Grill each romaine heart over medium-high heat 1-2 minutes each side. Remove from the grill and plate. Top with sliced radishes, corn, cherry tomatoes and capers if desired.
For the dressing:
- Combine the cashews, water, dill, capers, lemon juice, dijon mustard, garlic, salt & pepper in a blender. Blend until smooth. Drizzle the creamy dill dressing on top of the salad. Enjoy!
Don’t use too much olive oil on the romaine, otherwise it will get soggy and oily. You want just enough so it won’t stick to the grill.
Keywords: Salad, Grilled Romaine, Creamy Dill Dressing