Grilled Romaine Salad with Smoked Trout and Perfect Eggs

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Courtesy of Mila Furman from Girl and the Kitchen
  • Prep 10 m
  • Cook 15 m
  • Total 25 m
Servings: 4


  • 4 heads romaine lettuce, outer leaves removed and cut in half
  • 2 cups Greek yogurt, 2% or full fat
  • 1 packet Hidden Valley® Original Ranch® Dips Mix
  • 6 eggs, hard-boiled
  • ½ cup grape tomatoes, cut in half
  • 1 avocado, sliced
  • 8 oz. smoked trout or other smoked fish
  • ¼ cup vegetable oil
  • salt and pepper to taste


  1. 1. Preheat grill to high.
  2. 2. Brush romaine with olive oil on all sides.
  3. 3. Sprinkle with salt and plenty of ground pepper. (The pepper helps bring together the smoky flavors of the romaine.)
  4. 4. Grill the intact romaine for 4–5 minutes on each side or until beautifully grilled.
  5. 5. 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.
  6. 6. Immediately place the grilled romaine lettuce onto a platter.
  7. 7. Break up the smoked fish with your hands and place on top of the romaine.
  8. 8. Add hard-boiled eggs, that have been quartered, tomatoes and avocado.
  9. 9. Drizzle with dressing and serve immediately to preserve the crunchy exterior and sweet interior.
• For safe meat preparation, reference the USDA website.

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