Charred Pineapple Salad with Yuzu-Lime Vinaigrette
Ingredients
½ DOLE® Pineapple, peeled, cored and cut crosswise into ½-inch-thick slices
3 tablespoons avocado oil
½ DOLE® Lime, juiced (about 1 tablespoon)
2 tablespoons yuzu juice
1 tablespoon honey
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 bag (5 ounces) DOLE® Spring Mix
½ cup DOLE® Blueberries
¼ cup finely chopped DOLE® Red Onion
1 DOLE® Avocado, peeled, pitted and chopped
½ cup chopped dry roasted macadamia nuts with sea salt
Directions
- Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of pineapple slices with 1 tablespoon oil and place on hot grill rack; cover and cook 8 minutes or until grill marks appear, turning once. Transfer pineapple to a cutting board; coarsely chop.
- Whisk lime juice, yuzu juice, honey, salt, pepper and remaining 2 tablespoons oil in a large bowl. Add spring mix, blueberries, onion and pineapple; toss. Fold in avocado; serve salad sprinkled with nuts. Makes about 8 cups.
Tips & tricks
Chef Tips
For a fun presentation, serve salad in a pineapple half. Halve 1 whole pineapple lengthwise, leaving a ½-inch border, carve out center of each half and fill centers with salad mixture. Yuzu juice can be substituted with 1 tablespoon each lemon juice and lime juice.