Grilled Pineapple and Bell Pepper Salad
I love that a summer cookout can be full of the classic dishes — burgers, steaks, potato salad, mac and cheese.
But I also love the unexpected. You know what I’m talking about. Flavor combos that you wouldn’t put together, don’t always sound good, but then — and this is my favorite part — it turns out delicious.
That’s what this salad is. And, not only is it unexpected, but it’s super easy to make.
You can do this one of two ways. My way is to cut up your bell peppers and pineapple, lay a big piece of foil on the grill, drizzle with avocado oil and salt and grill at high heat. Or you can grill both whole, let cool a bit and chop. Either works.
At the end, a splash of lime juice adds a welcome depth and acidity. Make this at your next cookout and watch it disappear.
Line the grates of a grill with foil and turn to medium high heat.Spread the pineapple and peppers on the foil, drizzle with oil and sprinkle with salt.Cover and grill for 10 minutes until soft.Drizzle with lime juice before serving.
- per serving
- 14 grams
- 4 grams
- 1 grams