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
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