| 12 | 15 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 2 |
| 1 avocado(s) | Avocado (sliced) |
| 1 medium | Carrots (sliced) |
| 1 medium | Tomato (sliced) |
| 2 anchovy | Anchovy (optional) |
| 1 head | Lettuce, romaine |
| 1 tsp | Sesame seeds |
| 1 dash | Garlic powder (for dressing) |
| 1/2 tsp minced | Ginger root (for dressing) |
| 1/2 tsp | Rice vinegar (for dressing) |
| 1/2 tsp | Sesame oil (for dressing) |
| 1/4 tsp | Soy sauce, low sodium (for dressing) |
| 1 tbsp | Tahini (for dressing) |
1. Combine garlic powder, ginger root, rice vinegar, sesame oil, soy sauce, and tahini and whisk together. Thin with about 1 tablespoon of water, or until you reach desired consistency.
2. Remove outer leaves from romaine head until you reach the cluster of romaine heart (reserve the outer leaves for leftover dressing). Slice the head in half.
3. Set a heavy-bottomed skillet over high heat. Once hot, place the lettuce flat-side down in the pan and let cook without disturbing for 1-2 minutes, or until lightly charred. Flip and repeat until the underside is also charred.
4. Immediately drizzle with dressing, garnish with sesame seeds, tomatoes, carrots, avocado, and anchovies, and serve!
Avocados are a great source of monounsaturated fatty acids which are important for heart health!
| Meat Alternative | 0.3 |
| Vegetables | 7.4 |
