This is an eating al fresco in the warm weather type salad. Serve it alone in its natural vegan way, or pair it with grilled… anything really. Shrimp, chicken, steaks, kabobs and veggies are all good options. If you’re not familiar with it, grilling fruit may sound strange, but it really isn’t. Grilling sweet fruit, like pineapple and peaches just enhances their already sweet and delicious flavors. This salad comes with an easy dressing with Asian flavors of soy sauce, toasted sesame oil and rice vinegar and ginger. The lettuce I chose is a hearty kale (a mix of green and red) which is firm enough to stand up to the dressing and pineapple without becoming wilted and flat. I added carrots for crunch and color, but shaved them thinly with a potato peeler, this way they are easier to eat and hold onto the dressing nicely. Whenever I can find purple carrots (which are yellow in the center), I buy them and this is what I used for this. The finishing touch, a lovely sweet topping is unsweetened, toasted shredded coconut. A full fusion of Asian and tropical elements. When it comes to the pineapple, I like to buy a whole one and cut it myself, which is easier than you think. I cut off the stalk, then stand the pineapple upright and peel it using a sharp knife from top to bottom. Then I slice in the shape and size I want. If cutting a whole pineapple is not for you, you can buy it already cut in the vegetable/salad section of the supermarket. I don’t recommend using canned pineapple because it is too wet and will not grill very well. If you’ve made this Grilled Pineapple Coconut Kale Salad, please leave a comment (or question) below. I love to hear from my readers. More Salad Ideas:
Grilled Shrimp Cobb Salad Summer Greek Pasta Salad Warm Cherry Tomato and Basil Salad Roasted Beet and Arugula Salad
