Grilled Pineapple, Avocado and Corn Salad Lettuce Cups

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Servings:

• Recipe serving size: One lettuce cup with filling
• Number of servings: Adjust Reset

Ingredients:

• For Lime Vinaigrette Dressing:

• Juice of 1 lime
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 1/2 tsp. Dijon mustard
• 1/4 tsp. honey

• For Lettuce Cups:

• 4 slices fresh pineapple, cored
• 2 Tbsp. olive oil
• 3 ears fresh corn, shucked and cleaned
• 2 ripe, fresh avocados, halved, peeled, pitted, and diced
• 1 jalapeno, seeded and minced
• 1/4 cup green onions, chopped
• 1/4 tsp. salt
• 1/8 tsp. black pepper, ground
• 8 butter lettuce leaves, arranged into lettuce cups

Instructions:

1. For The Lime Vinaigrette Dressing

2. In a small bowl, combine lime juice, olive oil, vinegar, Dijon mustard and honey.

1. For The Lettuce Cups:

2. Heat grill to medium-high heat.
3. Brush both sides of the pineapple slices and ears of corn with olive oil and place on the heated grill, stovetop grill, or griddle on medium-high heat. Cook pineapple for about 2 to 3 minutes on each side, until lightly charred. Remove and let cool. Cook corn, for about 15 minutes, turning frequently, until charred on all sides. Remove to let cool.
4. Dice pineapple slices into ¾-inch pieces and cut the kernels from the ears of corn. Place pineapple and corn in a medium bowl and add in avocados, jalapenos, and green onions. Add Lime Vinaigrette Dressing over salad and toss gently to combine. Season with salt and pepper.

1. For Assembly:

2. Divide mixture evenly between lettuce leaves to create 8 lettuce cups.