Grilled Fruit Salad with Teriyaki Glaze

  • Yield 4 servings

Pineapple, mango, bell peppers and avocado take a turn on the grill with an Asian-inspired glaze.

Ingredients

2 (1-inch-thick) slices pineapple
1 mango, halved, peeled and pitted
1 small red bell pepper, cored, seeded and sliced into 1/2-inch thick rings
1 small green bell pepper, cored, seeded and sliced into 1/2-inch thick rings
1 medium avocado in the shell, cut in half and pitted
Teriyaki Glaze (see recipe)
6 cups field greens or bite size pieces romaine
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
Coarse salt and fresh-ground black pepper, to taste
1/4 cup chopped toasted pistachios, macadamias or coconut flakes

Instructions

  1. Place pineapples, mango, pepper rings and avocado in a bowl and cover with glaze; let sit 15 minutes. Preheat a gas or charcoal grill. Grill vegetables and fruits 4 to 6 minutes per side until grill-marked but not over-cooked. Remove avocado skins and dice pineapple, mango and avocado. Leave peppers in rings.
  2. Place field greens on 4 plates. Scatter grilled fruits and vegetables over greens and drizzle with extra-virgin olive oil and lime. Season with coarse salt and pepper from a mill. Top with nuts or coconut and serve.  

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