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romaine lettuce, outer leaves removed and cut in half
4 heads
Greek yogurt, 2% or full fat
2 cups
1 packet
eggs, hard-boiled
6
grape tomatoes, cut in half
½ cup
avocado, sliced
1
smoked trout or other smoked fish
8 oz.
vegetable oil
¼ cup
salt and pepper to taste
For safe meat preparation, reference the USDA website.
Preheat grill to high.
Brush romaine with olive oil on all sides.
Sprinkle with salt and plenty of ground pepper. (The pepper helps bring together the smoky flavors of the romaine.)
Grill the intact romaine for 4–5 minutes on each side or until beautifully grilled.
In the meantime, add Greek yogurt to 1 packet of Hidden Valley® Original Ranch Salad® Dips Mix. Add water if you desire to thin it out a bit. Use half of the dressing made and refrigerate the rest for another time.
Immediately place the grilled romaine lettuce onto a platter.
Break up the smoked fish with your hands and place on top of the romaine.
Add hard-boiled eggs, that have been quartered, tomatoes and avocado.
Drizzle with dressing and serve immediately to preserve the crunchy exterior and sweet interior.
