Directions

  1. 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.
  2. 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.