Description
This Grilled Pineapple Salad features sweet and smoky charred pineapple and corn, fresh avocado, pepitas, and juicy blueberries, all tossed on a bed of mixed greens. It is complemented by a creamy and tangy citrus dressing made from fresh orange and lemon juice, olive oil, parsley, and shallots. Perfect for a light, refreshing meal with a balance of flavors and textures.
Ingredients
Citrus Dressing
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lemon juice
- 1 Tablespoon Califia unsweetened almond milk
- 1/4 cup loosely packed fresh parsley
- 3/4 cup olive oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon minced shallots
- Pinch of 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
- 2-3 cups fresh mixed greens
Instructions
- Prepare the Citrus Dressing: Combine the orange juice, lemon juice, almond milk, parsley, olive oil, rice vinegar, minced shallots, and a pinch of salt into a mason jar. Use an immersion blender to blend all ingredients thoroughly until creamy and well emulsified.
- Preheat the Grill: Heat the grill to medium-high or high heat, making sure the grates are clean to prevent sticking and ensure great sear marks on your pineapple and corn.
- Prepare Pineapple for Grilling: Lightly brush the pineapple slices with olive oil to prevent them from sticking and to enhance caramelization on the grill.
- Grill the Pineapple: Place the pineapple slices directly over the flame and sear each side for about 2 minutes until you get nice grill marks and a smoky flavor. Then remove them from the grill.
- Grill the Corn: Cook the whole corn on the cob over direct heat for 5 minutes per side until slightly charred and smoky, turning occasionally for even cooking.
- Prepare Corn Kernels: Once the corn has cooled enough to handle, cut the charred kernels off the cob carefully to use in the salad.
- Assemble the Salad: Divide the mixed greens evenly between two salad bowls. Add 2 slices of grilled pineapple to each bowl. Then distribute the grilled corn kernels, pepitas, blueberries, and avocado slices evenly over each salad.
- Dress and Serve: Drizzle the creamy citrus dressing over each salad to taste. Toss gently if desired, then serve immediately and enjoy the refreshing combination of smoky grilled flavors and fresh produce.
Notes
- If you don’t have a grill, you can sear the pineapple and corn in a cast iron skillet instead. Heat the skillet over high heat with a drizzle of olive oil, sear pineapple slices on both sides until caramelized, then remove and add a bit more olive oil. Add corn kernels to the pan and toss around until they develop charred spots for similar smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
