Brazilian Avocado and Grilled Pineapple Salad with Cilantro Lime Dressing
A delightful blend of creamy avocado, tangy grilled pineapple, and a zesty cilantro lime dressing that captures the vibrant flavors of Brazil.
Preparation
Get these tasks done before you start cooking.
Preparing the Ingredients
- 1
Dice the avocados
Dice the avocados and set aside with a dash of lime juice to prevent browning.
- 2
Slice the pineapple
Slice the pineapple into rings and remove any tough parts.
- 3
Slice onion and tomatoes
Thinly slice the red onion and halve the cherry tomatoes.
Making the Dressing
- 1
Blend ingredients
In a blender, combine cilantro, lime juice, olive oil, garlic, and honey. Blend until smooth.
Tip: Do not overblend the dressing as it could become bitter.
- 2
Season and chill
Season with salt and pepper to taste.
Tip: Refrigerate the dressing for 10 minutes before serving to allow flavors to meld.
How to Make Brazilian Avocado and Grilled Pineapple Salad with Cilantro Lime Dressing
Total time: 40 min · Yields 4 servings
- 1
Grill the Pineapple
Preheat the grill to medium-high heat and cook pineapple rings for 2-3 minutes on each side until caramelized.
- 2
Assemble the Salad
In a large bowl, gently toss mixed greens, avocado, red onion, and cherry tomatoes.
- 3
Drizzle the Dressing
Add the grilled pineapple and drizzle over the cilantro lime dressing right before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store the salad without dressing in an airtight container for up to 2 days.
Can I substitute the avocado or pineapple?
Yes, mango can replace pineapple for a sweeter option, and cucumber works well instead of avocado.
Can I make this salad ahead?
Prepare the ingredients ahead but slice the avocados and grill the pineapple just before serving.
What if I don’t have a grill?
You can use a grill pan on your stovetop for similar results.
Is there a vegan version of the dressing?
Omit the honey or replace it with agave syrup for a vegan-friendly dressing.
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