Hawaiian BBQ Salad
What to do
- Add all of the ingredients for the BBQ vinaigrette to a small blender (or bowl) and blend (or whisk) until combined. Set aside until ready to use.
- Preheat the grill to medium-high and coat with oil. Chop the pineapple into spears. Place the pineapple spears on the preheated grill, and cook for 2 to 3 minutes per side, flipping several times, until dark grill marks appear and pineapple begins to soften. Transfer to a cutting board and chop spears into desired sizes.
- Divide the spinach between 3 or 4 bowls or plates, followed by the smoky shred, grilled pineapple, avocado, and red onion. Drizzle desired amount of BBQ vinaigrette over each salad and serve.
What you’ll Need
140g Baby Spinach
1 (180g) container Love Beets Smokey Shred
½ large ripe pineapple, chopped into spears
1 large ripe avocado, peeled and sliced
¼ red onion, thinly sliced
Creamy BBQ Vinaigrette:
5 tablespoons olive oil
3 tablespoons rice vinegar
1 to 2 tablespoons barbecue sauce, to taste
1 teaspoon honey
1 tablespoon pineapple juice, optional