Ecuadorian Grilled Pineapple Salad

Eleanor Craig

The Ecuadorian Grilled Pineapple Salad is a vibrant and refreshing dish inspired by the tropical flavors of Ecuador. Combining grilled pineapples with crispy vegetables and a tangy dressing, this salad takes your taste buds on a delightful journey.

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine Latin American / Caribbean

Servings bowls

Calories 120 kcal

Ingredients

Salad Ingredients

1 whole pineapple peeled, cored, and sliced into rings
1 cup organic cherry tomatoes halved
1 medium cucumber thinly sliced
½ large red onion thinly sliced
¼ cup fresh cilantro chopped

Dressing Ingredients

3 tablespoons olive oil extra virgin for best flavor
2 tablespoons lime juice freshly squeezed
1 teaspoon honey
1 teaspoon sea salt
½ teaspoon ground black pepper freshly ground

Instructions

Preheat your grill to medium-high. Brush the pineapple slices lightly with olive oil to prevent sticking.
Grill the pineapple slices for about 2-3 minutes on each side, or until they have golden grill marks and an enticing caramelized aroma.
In a large salad bowl, combine the grilled pineapple (cut into bite-sized pieces), cherry tomatoes, cucumber slices, red onion, and chopped cilantro.
In a small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper to create a harmonious dressing.
Pour the dressing over the salad and toss gently to combine, allowing the flavors to meld beautifully.

Notes

For added crunch, consider topping with toasted sliced almonds or pepitas.

Nutrition

Calories: 120kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 588mgPotassium: 188mgFiber: 1gSugar: 4gVitamin A: 291IUVitamin C: 14mgCalcium: 18mgIron: 1mg

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