Greg DuPree
Active Time
20 Mins
Total Time
25 Mins
Yield
Serves 6

If only all salads were so substantial: Avocado and egg provide healthy fat and protein to keep you satiated. The poblano dressing is velvety without needing a drop of oil—it’s so good you might want to make extra, to drizzle on everything from tacos to scrambled eggs.

How to Make It

Step 1

Preheat a grill to very high (500°F and up). Place romaine hearts and poblano on oiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side. Transfer romaine to a serving platter. Continue grilling poblano, covered, turning once, until very charred, about 4 minutes more.

Step 2

Remove and discard skin, seeds, and stem of poblano. Place poblano, yogurt, 1/3 cup parsley, 1⁄4 cup chives, and 1 teaspoon salt in a blender; process until smooth, about 1 minute.

Step 3

Top grilled romaine with eggs, tomatoes, avocados, sunflower seeds, remaining 1/3 cup parsley, and remaining 1⁄4 cup chives. Drizzle with poblano dressing. Sprinkle with remaining 1⁄2 teaspoon salt.

Also appeared in: Health, June, 2020

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