How To Make Grilled Mango and Pineapple Salad
Refreshingly sweet bites of mango, pineapple, and toasted coconut tossed in a sweet and slightly tangy dressing, makes up this delicious pineapple salad!
- 10ozromaine lettuce
- 2large mangos
- ½cupmacadamia nuts,chopped, toasted
- ⅓cupflaked coconut,toasted
- 3green onions
- 1red bell pepper
- ⅓cuppineapple juice,100%, canned
- 2tbspolive oil
- 2tbspred wine vinegar
- 1tbspwhite sugar
Chop the romaine lettuce into small pieces.
Preheat an outdoor grill for high heat, and lightly oil grate with olive oil. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Slice a mango into 2 pieces and grill for about 3 to 4 minutes, until heated through or until grill marks appear.
Chop the pineapple and mangoes into large chunks and add to the salad.
Lightly toast the macadamia nuts and coconut. Add to the salad.
Finely chop the green onions and bell pepper, removing the stems and seeds, then add to the salad.
Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine.
Pour the dressing over the salad, then toss.
Serve, and enjoy!
- Calories: 338.69kcal
- Fat: 15.39g
- Saturated Fat: 3.46g
- Monounsaturated Fat: 10.15g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 53.05g
- Fiber: 7.35g
- Sugar: 42.68g
- Protein: 3.97g
- Sodium: 592.42mg
- Calcium: 70.24mg
- Potassium: 657.80mg
- Iron: 1.95mg
- Vitamin A: 321.02µg
- Vitamin C: 153.40mg
Have your own special recipe to share? Submit Your Recipe Today!