Grilled Romaine with Sunflower Caesar Dressing

This healthy take on the traditional caesar is a sure win – especially when it comes to curbing cravings. Chromium, a mineral present in romaine, is key in carb and fat metabolism, plus it helps to control sugar cravings! The croutons and slivered almonds add a nice crunch to the creaminess of the dressing, and the kelp lends it all a metabolism-boosting saltiness.

For the grilled romaine:

• 1 head romaine lettuce
• 1 Tbsp (15 mL) coconut oil (melted) or avocado oil
• sea salt and pepper

For the dressing:

• 1/2 cup (125 mL) extra virgin olive oil
• 3 Tbsp (50 mL) raw sunflower seeds
• 2 Tbsp (25 mL) fresh lemon juice
• 1 Tbsp (15 mL) white balsamic
• 2 cloves garlic, minced
• 1 Tbsp (15 mL) Dijon mustard
• 1 tsp (5 mL) turmeric

For the croutons:

• 2 slices sprouted-grain bread
• coconut oil, melted

For the topping:

• slivered almonds
• kelp granules

To make the salad, pull off any wilted or brown leaves from the romaine and cut the head in quarters lengthwise. Brush with melted coconut oil or avocado oil and season with sea salt and pepper. Grill a couple of minutes on each side or until wilted.

To make the dressing, put all ingredients in a blender and blend until creamy.

To make the croutons, brush both sides of the bread with coconut oil. Place on baking sheet and heat on low broiler setting for 2 to 3 minutes per side until golden brown, flipping halfway.

To serve, drizzle the dressing over the grilled romaine and then sprinkle kelp granules, slivered almonds, and croutons on top.

Serves 4