Grilled Pineapple Salad with Avocado and Mojito Dressing
Serves: 6
  • ¼ whole large pineapple, outer rind and core removed and sliced in half lengthwise
  • 1 Tablespoon unrefined coconut oil, melted
  • sea salt and freshly ground black pepper to taste
  • For the dressing:
  • ½ cup fresh mint leaves
  • 1 clove garlic, minced
  • ¼ cup diced red onion
  • 3 Tablespoons freshly squeezed lime juice
  • 1 teaspoon raw honey
  • ¾ teaspoon sea salt
  • a few grinds freshly ground black pepper
  • 6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 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)
  1. 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.
  2. 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.
  3. 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