Description

This grilled pineapple salad is a vibrant mix of smoky-sweet fruit, creamy avocado, and fresh greens, all topped with a zesty citrus dressing. It’s a refreshing and satisfying dish perfect for warm days.

Ingredients

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

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

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Instructions

Prepare the dressing by blending orange juice, lemon juice, almond milk, parsley, olive oil, rice vinegar, shallots, and salt until smooth and creamy. Set aside.
Preheat a grill to medium-high heat and clean the grates.
Brush pineapple slices lightly with olive oil and grill for about 2 minutes per side until grill marks appear. Remove and set aside.
Place corn on the grill and cook for about 5 minutes per side until slightly charred. Let cool, then cut kernels off the cob.
Divide mixed greens between serving bowls.
Top with grilled pineapple, corn, avocado slices, pepitas, and blueberries.
Drizzle with citrus dressing and serve immediately.

Notes

Use a cast iron skillet if a grill is not available.

Add grilled chicken, shrimp, or tofu for extra protein.

Swap blueberries with strawberries or blackberries if desired.

Store dressing separately in the refrigerator for up to 5 days.

Keep salad components separate for meal prep to maintain freshness.

Slice avocado just before serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 34 g
Saturated Fat: 5 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 6 g
Cholesterol: 0 mg