Grilled Romaine Taco Salad with Dana Harrison

December 03, 2017 0 Comments

Grilled Romaine Taco Salad with Dana Harrison


Ready for a brand new salad recipe with a little extra kick? Meet Dana Harrison, nutritionist for multiple fire stations and author of the blog Eats2Know. And, check out her delicious grilled romaine taco salad!



Dana Harrison is a nutritionist, educator, and spin instructor. The philosophy she teaches clients is simple and sweet: eat, move, love, and learn. Dana believes that it's important to consider a wide range of variables in determining the most appropriate diet for each individual. Her goal is to demonstrate and promote the connection between diet and health, and to teach people how to eat real, nutritious, and quality food.

In fact, Dana currently designs nutrition education programs for fire departments. Working with firefighters, she presents simple, realistic, sustainable, and dynamic plans to bring about positive behavior changes. Her goal is to make nutrition, health, and wellness a priority within the fire industry.





  • 1 can organic chickpeas
  • 1 head of romaine lettuce
  • 1 corn cob
  • 1 cup Campari tomatoes
  • Primal Palate Taco Seasoning
  • Primal Kitchen® Avocado Oil
  • Primal Kitchen® Ranch Dressing




  • Open and drain the can of chickpeas.
  • Blot the chickpeas with a paper towel until they are dry.
  • Toss the chickpeas with Primal Kitchen® Avocado Oil and Primal Palate Taco Seasoning.
  • Spread out the chickpeas on a baking sheet, and bake for 30-40 minutes at 425 degrees, or until crunchy.
  • While the chickpeas are baking, boil the corn cob until the kernels are soft.
  • Strip the cob of the kernels, and add on a few pinches of Himalaya salt and pepper.
  • Cut romaine hearts in half (length-wise).
  • Brush the hearts with Primal Kitchen® Avocado Oil, and add a few dashes of Primal Palate Taco Seasoning. Massage the hearts so that the seasoning is even.
  • Grill the romaine hearts for two minutes face down (or until they have a light char), and then flip and grill for another minute.
  • Dice the Campari tomatoes.
  • Top the romaine hearts with the corn, diced Campari tomatoes, and roasted chickpeas.
  • Drizzle the salad with Primal Kitchen® Ranch Dressing.
  • Enjoy!



Also in News

5 Ways to Head into the Holidays with Avocado Oil
5 Ways to Head into the Holidays with Avocado Oil

December 03, 2018 0 Comments

Primal Kitchen® Avocado Oil is one of our most versatile kitchen staples, and it makes an ideal stocking stuffer too. Certified Paleo and Whole30-Approved, this creamy oil is perfect for every holiday party, primal inspired gifts, and more!

Read More

A Message From Our Founder, Mark Sisson
A Message From Our Founder, Mark Sisson

November 30, 2018 0 Comments

Read More

Antipasto Salad with Tuscano Salami
Antipasto Salad with Tuscano Salami

November 29, 2018 0 Comments

Hearty and full of flavor, this salad is filled with Italian meats, fresh veggies, and our uncompromisingly delicious, Whole30-Approved Primal Kitchen Greek Vinaigrette made with avocado oil. 

Read More

Don't Miss a Beet

Join the Primal Beet to learn more about new products, sales, and recipe ideas, and receive 20% off your first order!