Charred Pineapple Avocado Salad (Printable Page)
# What You Need:
→ Produce
01 -
1 medium ripe pineapple, peeled, cored, and cut into 1-inch chunks
02 -
2 ripe avocados
03 -
1 large head butter lettuce, leaves separated and washed
04 -
1 small bunch fresh basil, leaves torn
05 -
1 lime, zested and juiced
→ Seasonings & Garnish
06 -
1/2 teaspoon red chili flakes
07 -
1 tablespoon extra-virgin olive oil
08 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat a grill or grill pan over medium-high heat.
02 -
Toss the pineapple chunks with a light drizzle of olive oil. Grill for 2–3 minutes per side, until charred and caramelized. Remove from heat and let cool slightly.
03 -
Using a vegetable peeler, shave the avocados lengthwise to create long ribbons.
04 -
In a large serving bowl or platter, arrange the butter lettuce leaves.
05 -
Top the lettuce with grilled pineapple, avocado ribbons, and torn basil leaves.
06 -
Drizzle with olive oil and fresh lime juice. Sprinkle with lime zest, red chili flakes, salt, and black pepper.
07 -
Gently toss just before serving, or serve arranged for a beautiful presentation.
# Helpful Tips:
01 -
For extra crunch, add toasted cashews or macadamia nuts.
02 -
Swap basil for cilantro or mint for a different flavor profile.
03 -
For a vegan protein boost, sprinkle with grilled tofu cubes or cooked quinoa.
04 -
Pair with a crisp Sauvignon Blanc or a tropical mocktail.