Preheat the grill, preferable to about 375 - 400 degrees.
Coat the pineapple slices with a thin layer of coconut oil, preferably a coconut spray. Sprinkle with just a bit of sugar.
Add the asparagus, zucchini, and red onion to a dish and drizzle with olive oil. Sprinkle with salt and pepper and turn a few times until all veggies are covered.
Add the veggies and fruit to the grill, cooking each side for about 3-5 minutes until you can see grill marks. Flip and cook the other side for about the same amount of time.
As the veggies are cooking, put together the vinaigrette and toss the watercress and frisee in it.
Add the lettuce leave to the bowl with the avocado slices. Include the pineapple and asparagus.
Cut the onions into quarters and separate them, adding them to the salad. Sprinkle with goat cheese and serve.
Recipe by Mama Harris' Kitchen at https://mamaharriskitchen.com/2017/05/grilled-pineapple-asparagus-salad/