lunch · vegetarian · vegan · dairy-free
Grilled pineapple and avocado salad with chile
Charred pineapple with mango and avocado on lettuce, sharp with lime and a sprinkle of chile flakes.
- Time
- 20min
- Steps
- 3
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Brush the pineapple slices with the oil and char both sides in a hot pan. Let them cool slightly, then dice.
-
2
Tear the lettuce into two bowls and add the diced pineapple, mango and avocado.
-
3
Drizzle with the lime juice, season with a pinch of salt and scatter the chile flakes on top.
