Creamy Citrus Dressing + Grilled Pineapple Salad Recipe
A vibrant and refreshing grilled pineapple salad paired with a creamy citrus dressing made from fresh orange and lemon juices, olive oil, and herbs. This salad combines the smoky sweetness of grilled pineapple and charred corn with fresh avocado, blueberries, pepitas, and mixed greens for a colorful, tasty, and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 Tablespoons minced shallots
- Pinch of salt
Salad
- 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
Instructions
- Prepare the dressing: Combine the fresh orange juice, lemon juice, almond milk, parsley, olive oil, rice vinegar, minced shallots, and a pinch of salt in a mason jar. Use an immersion blender to blend all ingredients until smooth and creamy.
- Preheat the grill: Heat the grill to medium-high or high heat, ensuring the grates are clean to prevent sticking and promote good searing.
- Oil the pineapple: Lightly brush the pineapple slices with olive oil to prevent sticking and enhance caramelization during grilling.
- Grill the pineapple: Place pineapple slices directly over the flame and sear each side for 2 minutes, achieving grill marks and a smoky flavor.
- Grill the corn: Place the ear of corn on the grill over direct heat, turning every 5 minutes until all sides are charred and cooked, about 10 minutes total.
- Remove pineapple: Once seared on both sides, remove the pineapple from the grill and set aside.
- Cool and cut corn kernels: Allow the grilled corn to cool slightly, then carefully cut off the charred kernels from the cob to use in the salad.
- Assemble the salad bowls: Divide the mixed greens evenly between two salad bowls.
- Add grilled pineapple and other toppings: Place two slices of grilled pineapple in each bowl, then add equal portions of the grilled corn kernels, pepitas, blueberries, and sliced avocado.
- Dress the salad: Drizzle the creamy citrus dressing over each salad bowl as desired for added tang and richness.
- Serve and enjoy: Toss lightly if desired and serve immediately to enjoy the combination of smoky, fresh, sweet, and creamy flavors.
Notes
- Use fresh-squeezed juices for the best flavor in the dressing.
- If you don’t have an immersion blender, a regular blender or food processor can be used to make the dressing.
- Make sure the grill grates are clean to prevent fruit from sticking.
- Adjust dressing quantity based on taste preference.
- Pepitas add a nice crunch and nutty flavor but can be omitted for nut-free options.
- This salad is best served fresh to enjoy the textures and flavors at their peak.
Keywords: grilled pineapple salad, citrus dressing, summer salad, healthy salad, grilled corn salad, creamy dressing, fruity salad
