Ingredients
Scale
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lemon juice
- 1 Tablespoon Califia unsweetened almond milk
- 1/4 cup loosely packed fresh parsley
- 3/4 cup olive oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon minced shallots
- Pinch of salt
- 4 slices pineapple
- 1 avocado, sliced
- 1 corn on the cob
- 1/2 cup pepitas
- 1 cup fresh blueberries
- 1 Tablespoon olive oil
- 2-3 cups fresh mixed greens
Instructions
- Prepare the dressing by mixing fresh orange juice, lemon juice, almond milk, parsley, olive oil, rice vinegar, shallots, and salt in a mason jar. Blend until smooth using an immersion blender.
- Preheat your grill to medium-high heat.
- Brush pineapple slices with olive oil and grill for 2 minutes per side until charred. Grill corn until slightly charred on all sides.
- Let the corn cool slightly before cutting off the kernels.
- In a salad bowl, layer mixed greens and top with grilled pineapple slices, corn kernels, sliced avocado, pepitas, and blueberries.
- Drizzle with creamy citrus dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 310
- Sugar: 10g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 2g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg