Grilled pineapple, bacon and avocado salad with a sweet chilli dressing – Food & Home Magazine
Ingredients - Dressing - 5ml (1 tsp) Dijon mustard - 1,25ml (¼ tsp) green chilli, chopped - 15ml (1 tbsp) honey - 15ml (1 tbsp) lemon juice - 15ml (1 tbsp)
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Cooking tools:
- Griddle
- Oven
- Baking sheet
- Parchment paper
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- <h3>Dressing</h3>
- 5ml (1 tsp) Dijon mustard
- 1,25ml (¼ tsp) green chilli, chopped
- 15ml (1 tbsp) honey
- 15ml (1 tbsp) lemon juice
- 15ml (1 tbsp) olive or avocado oil
- salt
- freshly ground black pepper
- <h3>Salad</h3>
- 6 pieces streaky bacon
- honey, for brushing
- 6 x 1cm thick slices pineapple
- 1 avocado, sliced
- 125ml (½ cup) croutons
- 625ml (2½ cups) watercress and baby spinach mixed salad leaves
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