By Vidushi Singh
This recipe of grilled tropical pineapple salad is vegan and gluten-free. Added to a creamy avocado salad to create a dish of vibrant greens.
2 cup pineapple slices 1 bell pepper 1 cup diced ripe avocado 1 cup diced cucumber 1 green chilli or jalapeno pepper 2 tbsps chopped coriander 1 tbsp extravirgin olive oil 2 tbsps lemon juice 1 tsp honey 1 ¼ tsp Salt to taste
Start by washing the red bell peppers. Wipe it and roast it and the pineapple slices over the direct gas flame/oven/grill.
Grill until they start having black charred marks on the skin. Cool them down and chop them.
In a bowl combine chopped pineapple, roasted bell pepper, cucumber, avocado and green chillis.
Mix them well, add herbs accordingly and add olive oil, lemon juice, sugar, and salt to taste. Toss the salad gently allow the dressing to coat well.
Now keep the salad in the refrigerator for 1 hour. After it’s ready to serve garnish with herbs and enjoy!