Grilled Pineapple Asparagus Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 2 servings
For the Grilled Pineapple Asparagus Salad
  • coconut oil
  • sugar
  • 6 pineapple slices
  • extra virgin olive oil
  • salt + pepper
  • 8 asparagus spears
  • ¼ medium zucchini, sliced thin
  • 2 thin slices red onion
  • 1 cup watercress
  • 1 cup frisee
  • ½ medium avocado, peeled, seed removed and sliced
  • 2 teaspoons goat cheese
For the Lemon-White Wine Vinaigrette
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoons rice vinegar
  • 2-3 teaspoons lemon juice
  • ¾ teaspoon honey
  • ½ teaspoon minced garlic
  • ¼ teaspoon dry basil
  • salt and pepper
  1. Preheat the grill, preferable to about 375 - 400 degrees.
  2. Coat the pineapple slices with a thin layer of coconut oil, preferably a coconut spray. Sprinkle with just a bit of sugar.
  3. 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.
  4. 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.
  5. As the veggies are cooking, put together the vinaigrette and toss the watercress and frisee in it.
  6. Add the lettuce leave to the bowl with the avocado slices. Include the pineapple and asparagus.
  7. 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