Grilled Romaine Lump Crab Salad with Green Goddess Dressing

Charred, smoky depth of flavor is the foundation of this summery Grilled Romaine Lump Crab Salad graced with hunks of jumbo lump crab, corn, red onion, cherry tomatoes, fresh herbs and a creamy, dairy-free Green Goddess Dressing. A light, healthy, quick, easy and delicious seasonal meal perfect for any night of the week!

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How to Make Grilled Romaine Lump Crab Salad

Entrée salads are among my favorite things to whip up during the summer to capitalize on all the fresh produce and try endless combinations. I reached for jumbo lump crab when putting this salad together, but you can substitute any protein you like or omit altogether to make the recipe vegan.

If you decide to stick with crab, I kick things off by simply marinating those succulent hunks in lime juice, zest, Old Bay seasoning, kosher salt and pepper. You can certainly use other citrus and spices, like Cajun seasoning or paprika. Gently toss to keep the chunks of crab intact and set aside while making the dressing and grilling the veggies.

Green Goddess Dressing

Now on to the Green Goddess! Avocado, tomatillos, jalapeño, shallots, garlic, and fresh herbs come together deliciously in this dairy-free dressing. Traditional green goddess dressing has a sour cream or mayo base, which I’m not a fan of and was happy to use avocado instead to get that creamy texture. The velvety dressing pairs perfectly with the grilled romaine, and quite frankly, practically anything else coming off the grill. It can also double as a chip or crudité dip and be made a day or two ahead.

Grilling & Serving

As far as prepping the veggies, just husk the corn, slice the red onion and halve the romaine hearts. TIP: Be sure to leave the root ends intact to keep the leaves together. Fire up the bbq, brush everything with vegetable oil and sprinkle generously with salt and pepper.

The corn will take the longest, 12-15 minutes in total, and the onion just 4-5 minutes per side. I save the romaine for last as it takes a mere two minutes to get that grilled, smoky flavor.

Once all the grilling has commenced, arrange your charred veggies on a large platter, pile on the marinated crab, scatter around cherry tomatoes, drizzle the dressing over, and ganish with fresh herbs. Serve extra dressing on the side along with some lime wedges and you’re ready to dig in. Cheers to summer, gang!! xx, Kim

Entrée Salad Inspiration

The beauty of salads is their versatility so feel free to add and mix up as many proteins, cheeses, veggies and fruit as you like. Check these out!

• Grilled Shrimp Garden Salad w/ Sesame Lime Dressing
• Citrus Salad with Avocado & Goat Cheese
• Grilled Farmers Market Salad w/ Adobo Chicken & Halloumi
• Smoked Salmon Spinach Salad w/ Lemon Dijon Vinaigrette
• BLT Panzanella Salad by Pinch of Yum
• Strawberry Spinach Salad w/ Granola Croutons by Cotter Crunch

More Delicious Summer Dishes

Take advantage of summer’s bounty with these seasonal recipes that will have your gang coming back for more.

• Summer Crostini Five Ways
• Roasted Corn & Heirloom Tomato Gazpacho
• Heirloom Tomato Bruschetta Chesse Board
• Grilled Cantaloupe & Black Bean Salad
• Heirloom Tomato & Goat Cheese Flatbread
• Glazed German Fresh Fruit Flan
• Blueberry Thyme Galette w/ Berry Jam Swirl Ice Cream
• No Churn Cherry Vanilla Ice Cream
• Skillet Berry Cobbler

Essential Tools Used

• High-powered blender or
• Food processor
• Extra-large rimmed sheet pan
• 7-inch Santoku knife
• BPA-free cutting boards

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Grilled Romaine Lump Crab Salad with Green Goddess Dressing

Charred, smoky depth of flavor is the foundation of this summery salad topped with seasoned jumbo lump crab, corn, red onion, cherry tomatoes, fresh herbs and a creamy, dairy-free dressing. Healthy, quick, easy and delish!

Course Dinner, Lunch, Main Course

Cuisine American, Gluten Free, Seafood

Keyword 30 minute meal, crab salad, entree salad, grilled romaine, summer dinner

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Author Kim Peterson

Ingredients

Grilled Romaine Lump Crab Salad

• 1 pound lump crabmeat, picked over
• Zest and juice of 1 lime
• ¼ teaspoon Old Bay seasoning
• 2 ears corn, husked and broken into thirds
• 1 large red onion, peeled and cut thickly horizontally
• 3 tablespoons vegetable oil, divided
• 2 heads romaine, halved lengthwise
• 4 ounces heirloom cherry or grape tomatoes, halved
• Kosher salt and pepper
• Fresh herbs for garnish
• Lime wedges

Green Goddess Dressing

• 5 tomatillos, about ½ pound, husks removed and well-rinsed
• 1 large shallot, peeled and halved
• 1 large jalapeño, seeds and ribs removed
• 3 garlic cloves, peeled and left whole
• ½ avocado
• ½ cup fresh basil, cilantro or parsley
• Zest and juice of 1 lime
• ⅓ cup extra-virgin olive oil
• Kosher salt and pepper

Instructions

Grilled Romaine Lump Crab Salad

• In a medium bowl, combine crabmeat, lime zest, juice and Old Bay seasoning. Season with salt and pepper. Set aside. (Can be prepped 3 hours ahead. Cover and refrigerate.)
• Preheat grill over medium heat.
• On a large rimmed sheet pan, coat corn and red onion slices all over with 2 tablespoons of vegetable oil. Sprinkle with salt and pepper.
• On another sheet pan, brush remaining oil over cut sides of romaine. Season with salt and pepper.
• Grill corn until charred on all sides, turning every few minutes, about 12 minutes total.
• Grill red onion 4-5 minutes per side. Onion and corn can be grilled at same time depending on size of your grill.
• Grill the romaine last. Place cut-side down and grill until charred, 1 to 1 ½ minutes. Flip romaine and grill other side for 30 seconds.
• Arrange romaine halves on a large platter. Top with the crab, corn, red onion, cherry tomatoes and fresh herbs.
• Serve with Green Goddess Dressing and lime wedges. Enjoy!

Green Goddess Dressing

• Bring tomatillos, shallot, jalapeño, garlic, and 3 cups of water to a boil in a medium saucepan.
• Reduce heat and simmer until vegetables are tender, 7-9 minutes.
• Using a slotted spoon, transfer cooked vegetables to a high-powered blender or bowl of a food processor along with 2 tablespoons of cooking liquid. Let cool slightly.
• Puree tomatillo mixture with avocado, fresh herbs, lime zest and juice.
• With motor running, gradually add oil and blend until thick and smooth, about 45 seconds.
• Season with salt and pepper. Makes 2 cups. (Can be made 1 day ahead. Cover and refrigerate. Or freeze leftover dressing in a freezer bag up to 3 months.)

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