Grilled Fruit Salad with Teriyaki Glaze

  • Yield: 4 servings


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


  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.  

Nutritional Info *per serving

  • Calories 279
  • Fat 19g
  • Saturated Fat 3g
  • Cholesterol 0mg
  • Sodium 147mg
  • Carbohydrate 27g
  • Fiber 7g
  • Sugars 17g
  • Protein 5g
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