OMG guys. Rough week. And it’s only Tuesday afternoon. Yesterday afternoon, I did something really, really bad to myself. I was busy in the kitchen and a knife (that I had just had sharpened- what luck!) slipped off the counter and fell blade down and went right through my Nike’s and into the base of my big toe. Um. It was not cool. THANK GOD my mom was right there when it happened and could take me to the hospital.

Grilled Romaine, Prawn, Avocado and Nectarine Salad with Jalapeno Vinaigrette

I will spare you the details, but I had surgery this morning to repair the severed tendons and needless to say I have been better. I am cooped up off of my feet for a couple weeks, and the thought just about makes me berserk. So if you see me double time on instagram and pinterest and facebook, I guess you will know why. Or if sometimes the next weeks worth of posts seem a little wordy or koo-koo in content- it’s the meds talking.

Grilled Romaine, Prawn, Avocado and Nectarine Salad with Jalapeno Vinaigrette

In happier news, I wanted to share this beautiful salad with you. I am overflowing with stone fruit these days, and have been adding it to everything, including this delicious grilled salad.

Grilled Romaine, Prawn, Avocado and Nectarine Salad with Jalapeno Vinaigrette

I love that most of the elements, including the lettuce! Have been grilled and then there are just fresh pops of flavor from the nectarine and avocado. Plus the absolutely incredible Jalapeno Honey Vinaigrette. I could just eat that with a spoon. If you want to try something different with your salad this week, fire up the grill!


Recipe: Grilled Romaine, Prawn, Avocado and Nectarine Salad with Jalapeno Honey Vinaigrette


  • Jalapeno Honey Vinaigrette
  • 3 Romaine hearts
  • ½ red onion. Sliced into wedges
  • 9 prawns
  • 2 tablespoons olive oil
  • kosher salt
  • 1 nectarine, sliced into wedges
  • 1 small avocado
  • Jalapeno Honey Vinaigrette
  • 2 tablespoons honey
  • 1 jalapeno, chopped
  • 1 garlic clove, minced
  • 1 Tablespoon flat leaf parsley
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • kosher salt to taste


  1. First make the jalapeno honey vinaigrette. In the jar of a blender, combine the honey, jalapeno, garlic, parsley, vinegar and oil. Puree on high until smooth and then season to taste with kosher salt. Set aside.
  2. Heat a grill or grill pan to high.
  3. Drizzle the olive oil over the romaine, onions and prawns.
  4. Grill the lettuce for about 1 minute or until there is some char marks on the lettuce but it has not cooked until limp. Place them on a serving platter.
  5. Repeat with the red onions, cooking about 3 minutes on each side.
  6. Toss the oiled prawns with kosher salt. Place on the grill and cook until the prawns are just cooked through, about 1 minute on each side. Add the onions and the prawns to the salad.
  7. Add the nectarine slices and then spoon chunks of avocado out onto the salad too.
  8. Drizzle the Jalapeno Honey Vinaigrette over the salad and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2

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