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.

Anna Theoktisto
Also appeared in: Health, June, 2020


Credit: Greg DuPree

Recipe Summary test

20 mins
25 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

347 calories; fat 26g; saturated fat 6g; cholesterol 190mg; fiber 11g; protein 15g; carbohydrates 20g; sugars 6g; sodium 623mg; iron 3mg; calcium 132mg.