Grilled Pineapple Salad with Avocado and Mojito Dressing

Servings:

Author: Pamela

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
1/3 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)

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.