A Pineapple Avocado Salad Makes a Perfect Summer Lunch

By
Jovana A
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Salads have come a long way. They used to be a simple addition to lunch or dinner, but now they come in so many shapes and flavors and with enough ingredients to be an independent meal. Below is the recipe for our favorite lunch of the summer – a grilled pineapple avocado salad from The Wooden Skillet blog.

Ingredients

  • 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

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

Instructions

  1. Blend all the dressing ingredients together.
  2. Grill the pineapple slices that you brushed with olive oil. 2 minutes per side on high heat should be enough.
  3. Cook corn on the cob and cut off the kernels from the cob.
  4. Put all the salad ingredients in a bowl and drizzle with dressing.
  5. You can also serve the dressing separately in a small bowl if you prefer it that way.