Grilled Pineapple Salad

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Difficulty: Hard

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 4 to 5 slices - Fresh, juicy pineapple
  • 1 - Medium, green capsicum
  • 1 - Medium, red capsicum
  • 1 - Medium, yellow capsicum
  • 1 thick slice - Purple cabbage
  • 1 small bunch - Even sized salad leaves
  • 1 - Medium onion
  • 1 tsp - Brown sesame seeds, lightly roasted
  • 1 tsp - Black sesame seeds
  • 1 small flake - Garlic, peeled, flattened
  • 1 tbsp - Paneer grated (or cheese)
  • For the dressing:
  • 1 tbsp - Olive oil
  • 1 tsp - Brown vinegar
  • 1 tsp - Lemon juice
  • 1/4 tsp - Red chilli flakes
  • 1/2 tsp - Coarsely crushed, cumin seeds
  • 1 tsp - Mint leaves, finely chopped or crushed
  • 1 tbsp - Coriander leaves, finely chopped
  • 1 tsp - Sugar, powdered.

How to Make Grilled Pineapple Salad

  • Clean the salad leaves and trim the midriff. Keep in ice cold water.
  • Chop cabbage, sprinkle salt, keep aside.
  • Pierce the green capsicum with a fork.
  • Now roast the capsicum on direct fire, rotating it to char skin evenly.
  • Then put in a clean plastic bag, to loosen skin.
  • Repeat for all the capsicums and the onions.
  • Put in same plastic bag when done.
  • Now remove the charred skin, excess seeds and cluster from capsicums. Then chop into 1/2 inch squares.
  • Now heat a non-stick flat bottomed pan and drizzle a few drops of oil and some grain sugar on it.
  • Place the pineapple slices over this and let it sizzle and soften on both sides.
  • Chop them into squares and allow to cool.
  • Now take a large salad bowl and rub the inside with a garlic flake.
  • Then arrange the salad leaves along the sides of the bowl to make a rim of frilly sides.
  • Combine the ingredients for the dressing in a bowl
  • Keep aside till required.
  • Now press out the salty water from the cabbage and keep aside.
  • Now mix the pineapples, capsicums, onions, cabbage and sesame seeds in another bowl.
  • Add one or two chopped salad leaves.
  • Add the dressing, toss well to blend flavours.
  • Pour into the seasoning bowl keeping the salad leaves in place.
  • Garnish with grated paneer.
  • Refrigerate and serve cold or warm.