Creamy Citrus Dressing + Grilled Pineapple Salad
This Grilled Pineapple Salad is a fresh and vibrant salad made with caramelized pineapple, crisp greens, and a smooth, tangy citrus dressing. Perfect as a light lunch or a flavorful side dish, this easy salad recipe comes together quickly and delivers the perfect balance of sweet, savory, and creamy in every bite.
Ingredients
Citrus Dressing:
- ¾ cup extra virgin olive oil
- ½ cup fresh squeezed orange juice
- ¼ cup fresh parsley loosely packed
- ¼ cup fresh squeezed lemon juice
- 1 tablespoon unsweetened almond milk
- 1 tablespoon rice vinegar
- 1 tablespoon shallots minced
- pinch kosher salt
- honey to sweeten (sub maple syrup)
Salad:
- 4 slices pineapple
- 1 avocado sliced
- 1 corn on the cob*
- 1 tablespoon extra virgin olive oil
- 3 cups fresh mixed greens
- 1 cup fresh blueberries
- ½ cup pepitas
Instructions
- Make Dressing: In a mason jar, add ¾ cup extra virgin olive oil, ½ cup fresh squeezed orange juice, ¼ cup fresh parsley, ¼ cup fresh squeezed lemon juice, 1 tablespoon unsweetened almond milk, 1 tablespoon rice vinegar, 1 tablespoon shallots, and a pinch kosher salt. Combine with an immersion blender. Taste and add a bit of honey or maple syrup to sweeten more, if desired.
- Prep: Preheat the grill to medium high/high heat (ensure grates are clean).
- Grill: Lightly brush 4 slices pineapple and 1 corn on the cob* with 1 tablespoon extra virgin olive oil. Sear pineapple on direct heat (directly over flame) for 2 minutes a side. Cook corn on the cob over direct heat for 5 minutes per side. Once seared, remove pineapple. Once corn is slightly charred, remove and (once cooled) cut off the charred kernels from the cob.
- Build Salads: Fill salad bowls with mixed greens. Add slices of grilled pineapple and then continue to split the remaining salad ingredients (corn, pepitas, blueberries and avocado) between the two bowls.
- Serve: Drizzle with as much dressing as desired. Enjoy!
Notes
- No Grill? No Problem: Feel free to simply sear your pineapple and corn in a cast iron skillet, if desired. Heat skillet to high heat, at a drizzle of olive oil to the pan and then add pineapple. Sear on both sides. Remove from pan and add a bit more olive oil. Add corn kernels to pan and move around until they start to char.
- *Whole30/Paleo: omit the corn to make this Whole30/Paleo compatible and do not add maple syrup or honey to sweeten the dressing.
Nutrition
Calories: 415kcal | Carbohydrates: 21g | Protein: 4g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 0.01g | Sodium: 17mg | Potassium: 432mg | Fiber: 4g | Sugar: 11g | Vitamin A: 603IU | Vitamin C: 56mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
