Grilled Pineapple Salad with Coconut and Lime Dressing




Put the lime in the coconut with this grilled pineapple salad all dressed up with a coconut and lime dressing! Bite into the refreshing!

This refreshing salad is great for hot summer days when all you want is a light meal that doesn’t require too much preparation. There is a perfect balance of sweetness from the pineapple and spice from harissa finished with a creamy coconut dressing. This salad is not only light and delicious but also rich in nutrients and vitamins. It’s a must for this summer!

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Grilled Pineapple Salad with Coconut and Lime Dressing

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Prep Time
Total Time

INGREDIENTS

For the Salad

  • 1 medium pineapple
  • 4 handfuls mix leaf salad
  • 4 handfuls fresh spinach
  • 1 red onion
  • 2 medium avocados
  • 1 can chickpeas, drained
  • ½ cucumber

For the Dressing

  • 4 tablespoons coconut milk
  • Juice squeezed from 1 lime
  • Salt to taste
  • 2 tablespoons whole grain mustard
  • Pinch of desiccated coconut
  • Drizzle of harissa 

DIRECTIONS

Start making the salad by peeling the pineapple and cutting it into 16–20 long slices. Put a grill pan over medium heat (no need for oil) and wait 2–3 min until hot, then put the sliced pineapple on top and grill for about 3 min on each side. Take off the heat and set aside.

Prepare the rest of the ingredients; peel and slice the avocados, finely slice the onions, slice the cucumber and cut it into half-moons. Drain the chickpeas and set aside.

Prepare 4 serving plates and put one handful of mixed leaf salad and one handful of spinach on each plate. Divide the onions, avocado, cucumber, and chickpeas into four equal parts and put a portion of each on each plate.

Make the dressing by mixing coconut oil with lime juice, mustard, and salt. Drizzle it on top of the salad. Then sprinkle a pinch of desiccated coconut on top of each plate and finish with a drizzle of harissa. 


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