Description
Tropical Grilled Pineapple and Corn Salad blends sweet charred fruit with smoky corn kernels. Fresh herbs and zesty lime dressing create a perfect summer side dish you’ll want to savor on warm evenings.
Ingredients
Scale
- 4 slices pineapple
- 2–3 cups fresh mixed greens
- 0.5 corn on the cob
- 1 avocado, sliced
- 0.5 cup pepitas
- 0.33 cup blueberries
- 0.5 cup fresh squeezed orange juice (237 ml)
- 0.25 cup fresh squeezed lemon juice (59 ml)
- 0.75 cup olive oil (177 ml)
- 1 tbsp Califia unsweetened almond milk
- 1 tbsp rice vinegar
- 1 tbsp minced shallots
- 1 pinch of salt
- 0.25 cup loosely packed fresh parsley
Instructions
- Dressing Preparation: Blend citrus ingredients in a mason jar using an immersion blender until a smooth, vibrant mixture forms.
- Grill Preparation: Heat grill to medium-high (375-400°F/190-204°C) and clean grates thoroughly to prevent ingredient sticking.
- Pineapple Grilling: Lightly oil pineapple slices and grill for 2-3 minutes per side, developing golden caramelized marks and enhancing natural sweetness.
- Corn Roasting: Simultaneously grill whole corn ears, rotating every 4-5 minutes to achieve a comprehensive, deep char across the surface.
- Ingredient Processing: Allow grilled pineapple and corn to cool, then dice pineapple into bite-sized cubes and shave corn kernels into a separate bowl.
- Salad Assembly: Create a foundation of mixed salad greens in serving bowls, then artfully layer grilled pineapple, charred corn kernels, pepitas, blueberries, and avocado slices.
- Final Touch: Drizzle citrus dressing generously over the salad, ensuring complete flavor distribution, and serve immediately to maintain the warm, smoky essence and crisp freshness.
Notes
- Grill Prep Matters: Clean grates thoroughly to prevent sticking and ensure perfect grill marks without residue buildup.
- Oil Technique: Lightly coat pineapple with extra virgin olive oil to promote even caramelization and prevent burning.
- Temperature Control: Maintain medium-high grill heat (375-400°F) for optimal charring and sugar development in fruits and vegetables.
- Serving Strategy: Plate and dress the salad immediately to preserve the warm, smoky grilled flavors and crisp salad texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 300
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 27 g
- Saturated Fat: 3 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg