To make the dressing: in a blender puree avocado, buttermilk, parsley, mayonnaise, chives, and lemon juice. Season to taste with salt and pepper
To make the salad: clean and heat grill to medium high, cut romaine hearts in half lengthwise. Brush romaine with oil and season to taste with salt and pepper.
Grill Hearts turning frequently until slightly charred but not heated the whole way through, about 5 minutes.
Place Romaine hearts on plates, drizzle with dressing and garnish with orange segments and almonds, serve immediately.