This is a perfect salad to serve with grilled entrees. Blueberries, avocados and grilled pineapple combined with mixed greens, red onions and a citrus vinaigrette for a colorful and refreshing salad.

You can find already prepared Pico de Gallo in the refrigerated section of the produce aisle in your local grocery store.

Ingredients

¾ cup diced grilled pineapple
¼ cup orange juice
1 tbsp. fresh lime juice
1 tbsp. orange zest
1 tsp. lime zest
½ cup vegetable oil
6 cups mixed lettuces and greens
¾ cup diced ripe, avocado
1 cup blueberries
¼ cup thinly sliced red onion

Directions

Grill fresh pineapple slices until lightly caramelized and showing grill marks on both sides. Remove from grill and dice. Measure and reserve any extra for another use.

Combine juices and zest in a bowl. Whisk vigorously while slowly drizzling in the oil until completely combined. Reserve a small amount of dressing. In a large bowl, toss the mixed lettuces and greens with the remaining dressing. Divide greens evenly onto serving plates.

Using the same bowl combine the diced grilled pineapple, avocado, blueberries, red onions and reserved dressing; toss to coat. Disperse the mixture evenly over the greens and serve immediately.

Other Info

Serves: 6
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes

Recipe by Natureripe Farms
www.naturipefarms.com