Naturipe Farms® Avocado Pineapple Blueberry Salad

HomeRecipesMeals & DishesBBQ GrillingNaturipe Farms® Avocado Pineapple Blueberry Salad

Total Time: 10 min

Learn more

Cook Time: 10 min

Nutrition Facts

View

Nutrition information
per serving

Calories 120

Total Fat 7g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 3.5g

Cholesterol 0mg

Sodium 30mg

Total Carbs 15g

Dietary Fiber 5g

Total Sugars 6g

Protein 3g

Potassium 320mg

Vitamin A 1467 (IU); Vitamin C 27 mg; Calcium 45 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 57 mcg; Omega 3 Fatty Acid 0.01 g

% Daily Value*: Vitamin A 30%; Vitamin C 45%; Calcium 4%; Iron 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This is a perfect salad to serve with grilled entrees. California Avocados, Naturipe® Blueberries and grilled pineapple combine with mixed greens, red onions and a citrus vinaigrette for a colorful and refreshing salad that not only taste good, but is nutritious. Low in sodium (less than 140 mg), this recipe is an excellent source of vitamin c (44% Daily Value), vitamin k 34% DV, vitamin a 29% DV, potassium 29% DV, dietary fiber 25% DV, and a good source of Manganese 19% DV and Folate 14% DV.

Start cooking

Serves: 6

Ingredients
Instructions

3/4 cup diced grilled pineapple 1/4 cup orange juice 1 Tbsp. lime juice 1 Tbsp. orange zest 1 tsp. lime zest 1/2 cup vegetable oil 6 cups mixed lettuces and greens 3/4 cup diced ripe, Fresh California Avocado 3/4 cup fresh Naturipe® Blueberries 1/4 cup thinly sliced red onion

Grill fresh pineapple slices until lightly caramelized and showing grill marks on both sides. Remove from grill and dice. Measure and reserve any extra for another use.
Combine juices and zest in a bowl. Whisk vigorously while slowly drizzling in the oil until completely combined.
Reserve a small amount of dressing. In a large bowl, toss the mixed lettuces and greens with the remaining dressing. Divide greens evenly onto serving plates.
Using the same bowl, combine the diced grilled pineapple, avocado, blueberries, red onions and reserved dressing; toss to coat. Disperse the mixture evenly over the greens and serve immediately.

Serving suggestion: For an entrée salad top with grilled tuna or other seafood, poultry or veggie patties.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.