Grilled Pineapple with Green & Gold Salad Avocado, Mango, Baby Cos & Coconut Lime Dressing
- Calories: 180
- 1 of Pineapple
- 1 Small Bunch of Mint
- 1 160g Pack of Coconut Milk
- 1 of Avocado
- 2 of Lebanese Cucumber
- 1 of Red chilli
- 12 of Wooden Skewers 10in
- 1 of Lime
- 1 150g Pack of Baby Cos Leaf
- 10 g of Palm Sugar
- 1 of Mango
Prepare Ingredients:If using a BBQ, preheat now. Soak skewers in water. Remove mango cheeks and gently score flesh, using a spoon to scoop out. Do the same with the avocado (discarding the pits). Pick mint leaves and roughly chop (discarding stems). Finely chop/grate palm sugar. Zest lime and cut into wedges. Trim cucumber and thinly slice on an angle. Thinly slice chilli.
Skewer Pineapple:Cut pineapple lengthways into quarters. Remove core. Cut each quarter into three long wedges (about 2cm thick). Thread onto skewers. Brush skewers with a little oil and add pineapple skewers to the BBQ. Cook, turning occasionally, for about 6 minutes, or until charred. Remove.
Make Dressing:Combine coconut milk, palm sugar (to taste), lime zest and juice (to taste) and 1⁄2 of the chopped mint in a jug (or screw top jar) and mix well to combine and until palm sugar has dissolved. Taste and adjust seasoning as necessary.
Combine Salad:In a large serving bowl, combine baby cos, mango, avocado, cucumber, remaining mint and chilli and toss well.
You Plate It:Spoon half the dressing over salad. Serve pineapple skewers alongside with remaining dressing. Enjoy!