Ingredients
- 2 cups fresh pineapple, sliced into rings or chunks
- 4 cups mixed greens
- 1 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Lightly brush pineapple slices with olive oil.
- Grill pineapple for 3–4 minutes per side until grill marks appear and the fruit caramelizes.
- Remove from grill and let cool slightly, then cut into bite-sized pieces.
- In a large bowl, combine mixed greens, cucumber, red onion, and avocado.
- In a separate bowl, whisk together Greek yogurt, orange juice, lemon juice, honey, Dijon mustard, and minced garlic until smooth.
- Add grilled pineapple to the salad.
- Drizzle dressing over the salad and gently toss to combine.
- Season with salt and black pepper.
- Serve immediately.
Notes
- Fresh pineapple gives the best flavor, but canned can be used if well-drained.
- A grill pan or stovetop pan can replace an outdoor grill.
- Add grilled chicken, shrimp, or chickpeas to make it a full meal.
- Top with nuts, seeds, feta, or goat cheese for extra texture and flavor.
- Store salad and dressing separately to keep greens fresh.
- Dressing can be made up to 3 days in advance and refrigerated.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative or use a vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 16g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg