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:
- 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 tablespoons 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
Instructions
- Add Dressing ingredients to a mason jar and combine with an immersion blender.
- Heat grill to medium high/high heat (ensure grates are clean).
- Lightly brush pineapple with 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 a side.
- Once seared, remove pineapple.
- Once corn is slightly charred, remove and (once cooled) cut off the charred kernels from the cob.
- Take 2 salad bowls and fill with mixed greens. Add 2 slices of grilled pineapple and then continue to split the remaining salad ingredients (corn, pepitas, blueberries and avocado) between the two bowls.
- Drizzle with as much dressing as desired. Enjoy.
Notes
- 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.
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