Grilled pineapple, bacon and avocado salad with a sweet chilli dressing

March 24, 2015 (Last Updated: January 11, 2019)
Grilled pineapple, bacon and avocado salad with a sweet chilli dressing recipe
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Grilled pineapple, bacon and avocado salad with a sweet chilli dressing

Ingredients

  • Dressing

  • 5ml (1 tsp) Dijon mustard
  • 1,25ml (¼ tsp) green chilli, chopped
  • 15ml (1 tbsp) honey
  • 15ml (1 tbsp) lemon juice
  • 15ml (1 tbsp) olive or avocado oil
  • salt and freshly ground black pepper, to taste

  • Salad

  • 6 pieces streaky bacon
  • honey, for brushing
  • 6 x 1cm thick slices pineapple
  • 1 avocado, sliced
  • 125ml (½ cup) croutons
  • 625ml (2½ cups) watercress and baby spinach mixed salad leaves

Instructions

1

For the dressing, whisk the mustard, chilli, honey and lemon juice together. Drizzle in the oil while whisking and season to taste.

2

Preheat the oven to 200°C. Line a baking tray with baking paper.

3

Place the bacon on the lined tray and cook it in the oven for 10 minutes. Remove the tray, brush each strip with honey and return to the oven for 5 minutes, keeping an eye on the bacon to make sure it doesn’t burn. Remove from the oven, cool completely and cut the bacon into bite-size pieces.

4

Heat a griddle pan until hot and grill the pineapple slices on both sides until slightly charred. Allow to cool and cut them in half.

5

Combine the bacon, pineapple, avocado, croutons and mixed leaves in a salad bowl. Add the dressing and toss to combine.

Notes

Add pine nuts or sunflower seeds for extra crunch.

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March 24, 2015 (Last Updated: January 11, 2019) By
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