Seared Pineapple Salad with Creamy Citrus Dressing

A fresh summer salad with a tangy dressing.
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!

We're obsessed with this fresh summer salad with bursts of sweet pineapple and blueberries then drizzled with a tangy citrus dressing made creamy with our almondmilk. 



  • 1/2 cup fresh squeezed orange juice
  • 1/4 cup fresh squeezed lemon juice
  • 1 Tablespoon unsweetened almondmilk
  • 1/4 cup loosely packed fresh parsley
  • 3/4 cup olive oil
  • 1 Tablespoon rice vinegar
  • 1 Tablespoons minced shallots
  • pinch of salt
  • 4 slices pineapple
  • 1 avocado
  • 1/2 cup fresh corn kernels
  • 1/2 cup pepitas
  • 1 cup fresh blueberries
  • 1 Tablespoon olive oil
  • 2-3 cups fresh mixed greens


Combine dressing ingredients in a mason jar and combine with an immersion blender. Add olive oil to large cast iron skillet on high heat. Let the pan heat up and then add pineapple to the pan. Allow to cook until pineapple is seared. Flip and repeat on the other side. Once seared, remove pineapple from pan and add corn. Use a spatula to move corn around, allowing it to become charred; then remove from heat. Take 2 salad bowls and fill with mixed greens and add 2 slices of seared pineapple and then continue to split the remaining salad ingredients (corn, pepitas, blueberries and avocado) between the two bowls. Drizzle with as much dressing as desired.