Grilled Romaine Salad With Blueberries, Avocado And Creamy Lemon Tarragon Vinaigrette

3 heads romaine lettuce, halved lengthwise, rinsed and dried
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
½ cup fresh blueberries
1 Avocado, diced
Fresh Chives, thinly sliced
Lemon wedges

Ingredients – Creamy Lemon Tarragon Vinaigrette
½ cup yogurt (I use homemade coconut yogurt)
1 tablespoon chopped fresh tarragon
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
1 teaspoon Dijon mustard
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
sea salt and pepper, to taste

In a small bowl, add all of the dressing ingredients and whisk well to combine. Set aside in the fridge to let the flavors come together.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Brush and oil the grill grates.

Cut each romaine head in half lengthwise. Trim outside leaves but leave the stem attached; it holds the leaves together. Drizzle the cut side of each half with a little Terra Delyssa Organic Extra Virgin Olive Oil.

Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.

You want the lettuce to be a little wilted but still hold its shape.

Transfer to a serving platter cut side up. Top with diced avocado and blueberries. Drizzle the vinaigrette over top and garnish with lemon wedges and chives.

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.