10 cups torn Butter lettuce or Romaine lettuce, about 1 head
3 large handfuls watercress
⅓ cup sliced red onion, soaked in ice water for 10 minutes to cut the harshness, drained and patted dry
2 small avocados, sliced
¾ cup plantain chips, crushed (optional)
Instructions
Heat a grill to medium heat. Brush both sides of the pineapple slabs with coconut oil and sprinkle with salt and pepper. Grill for a few minutes on each side until you have nice char marks. Let cool and chop into bite size pieces.
To prepare the dressing: place the mint leaves, garlic, diced onions, lime juice, honey, salt and pepper in a blender or food processor. Begin to blend and with the motor running, adding the olive oil in a slow stream. Taste for seasoning.
Add the romaine and watercress to a bowl or serving platter and drizzle with some of the dressing. Toss to coat. Top with pineapple, red onion, avocado slices and crushed plantain chips. Drizzle with a little more dressing and serve. Take care not to overdress the salad.
Recipe by Pamela Salzman at https://pamelasalzman.com/grilled-pineapple-salad-with-avocado-and-mojito-dressing-recipe/