Grilled Pineapple and Corn Salad

This vibrant Grilled Pineapple and Corn Salad is a delightful blend of smoky, sweet, and tangy flavors, perfect for a light summer meal. The juicy grilled pineapple, charred corn, creamy avocado, and fresh blueberries come together beautifully, all topped with a zesty citrus dressing. Let’s dive into this refreshing recipe that’s as pleasing to the eyes as it is to the palate.

Ingredients

Citrus 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 tablespoon 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

Directions

Prepare the Citrus Dressing

1. Combine all dressing ingredients in a mason jar.
2. Blend with an immersion blender until smooth and creamy. Set aside.

Grill the Fruits and Vegetables

1. Preheat the grill to medium-high heat and clean the grates thoroughly.
2. Lightly brush the pineapple slices with olive oil.
3. Grill the pineapple slices over direct heat for 2 minutes per side, until grill marks appear.
4. Grill the corn on direct heat, rotating every 5 minutes, until all sides are slightly charred, approximately 15 minutes total.

Assemble the Salad

1. Let the pineapple and corn cool slightly.
2. Dice the pineapple into bite-sized pieces.
3. Shave the corn kernels off the cob using a sharp knife.
4. In two salad bowls, arrange the mixed greens.
5. Top with grilled pineapple, corn kernels, pepitas, blueberries, and avocado slices.
6. Drizzle with the creamy citrus dressing.

Serving Suggestions

This Grilled Pineapple and Corn Salad is best enjoyed immediately, while the grilled ingredients are still slightly warm. It makes a fantastic side dish for a summer barbecue or a light main course on its own. The vibrant colors and flavors will surely impress your guests!

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: 300 kcal per serving
• Servings: 2

Final Thoughts

This salad is a wonderful medley of flavors and textures, perfect for those warm summer days. The citrus dressing adds a refreshing zing that complements the sweetness of the grilled pineapple and the smoky charred corn. With the creamy avocado and crunchy pepitas, each bite is a delightful experience. Enjoy this easy-to-make, nutritious salad that brings a touch of summer to your table!

Feel free to share your thoughts and variations in the comments below. Happy cooking!

Grilled Pineapple and Corn Salad

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 2 1x

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Ingredients

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Citrus 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 Tablespoon 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

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Instructions

Combine all dressing ingredients in a mason jar and blend with an immersion blender until smooth.
Preheat the grill to medium-high heat and clean the grates.
Lightly brush the pineapple slices with olive oil and grill over direct heat for 2 minutes per side.
Grill the corn on direct heat, rotating every 5 minutes, until all sides are slightly charred.
Let the pineapple and corn cool slightly. Dice the pineapple and shave the corn off the cob.
In two salad bowls, arrange the mixed greens, followed by the grilled pineapple, corn kernels, pepitas, blueberries, and avocado slices.
Drizzle with the creamy citrus dressing and serve.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 300 Kcal