Why You’ll Love Grilled Pineapple Salad + Creamy Citrus Dressing Recipe

I enjoy how refreshing yet satisfying this salad feels. The grilled pineapple adds a unique smoky sweetness, while the creamy citrus dressing gives it a bold, zesty finish. I also like how quick it is to prepare, making it perfect for a light lunch or a colorful side dish. It’s simple, wholesome, and packed with texture in every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Citrus Dressing:

1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 tablespoon unsweetened almond milk
1/4 cup fresh parsley, loosely packed
3/4 cup olive oil
1 tablespoon rice vinegar
1 tablespoon shallots, minced
Pinch kosher salt

Salad:

4 slices pineapple
1 avocado, sliced
1 corn on the cob
1/2 cup pepitas
1 cup fresh blueberries
1 tablespoon olive oil
3 cups fresh mixed greens

Directions

I start by preparing the dressing. I add all the dressing ingredients to a jar and blend them until smooth and creamy, then set it aside.

Next, I heat the grill to medium-high and make sure the grates are clean.

I lightly brush the pineapple slices with olive oil and place them on the grill. I cook them for about 2 minutes per side until grill marks form, then remove them and set aside.

I place the corn directly on the grill and cook it for about 5 minutes per side until slightly charred. Once done, I let it cool slightly before cutting the kernels off the cob.

To assemble the salad, I divide the mixed greens between two bowls.

I top each bowl with grilled pineapple slices, then add the corn, pepitas, blueberries, and avocado.

Finally, I drizzle the creamy citrus dressing over the salad and serve it right away.

Servings and Timing

I make about 2 servings with this recipe.
Prep time takes around 15 minutes, cook time is about 10 minutes, making the total time 25 minutes.

Variations

I sometimes add grilled chicken or shrimp to make it more filling. If I want extra crunch, I toss in toasted nuts instead of pepitas. I also like swapping blueberries with strawberries or blackberries depending on what I have. When I don’t have a grill, I use a hot skillet to get that same caramelized effect on the pineapple and corn.

Storage/Reheating

I store the dressing separately in the refrigerator for up to 5 days and shake it well before using. For the salad, I keep the components separate if I’m meal prepping so the greens stay fresh. I don’t reheat this dish, as it’s best enjoyed fresh.

FAQs

Can I make this salad without a grill?

I can use a cast iron skillet to sear the pineapple and corn until caramelized.

How do I know when the pineapple is ready?

I look for grill marks and a slightly softened texture.

Can I make the dressing ahead of time?

Yes, I prepare it in advance and store it in the fridge.

What can I use instead of almond milk?

I can use another plant-based milk or simply omit it for a slightly different texture.

Can I add protein to this salad?

I like adding grilled chicken, shrimp, or even tofu.

How do I keep the avocado from browning?

I slice it just before serving to keep it fresh.

Can I use canned pineapple?

I prefer fresh, but canned can work if I pat it dry before grilling.

What greens work best?

I use any mixed greens I have, such as arugula or spinach.

Can I make this salad vegan?

Yes, it’s already plant-based as written.

Is this good for meal prep?

Yes, I just keep the dressing separate until ready to serve.

Conclusion

I find this grilled pineapple salad with creamy citrus dressing to be a refreshing and flavorful dish that’s perfect for warm days. The combination of smoky fruit, fresh ingredients, and zesty dressing makes it something I come back to whenever I want a light yet satisfying meal.