Grilled Pineapple, Bacon and Avo Salad with Sweet Chilli Dressing

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I’m trying to get as many salads in as I possibly can with autumn most definitely being here. I saw this one in the Food and Home magazine and instantly started drooling! Such a great combination! 🙂

For the dressing: 

5ml (1tsp) Dijon Mustard

1.25 ml (1/4 tsp) green chilli, chopped

15ml (1tbsp) honey

15ml (1 tbsp) lemon juice

15ml (1 tbsp) olive or avocado oil

Salt and freshly ground black pepper to taste

 

For the salad 

6 pieces streaky bacon

Honey for brushing

6 x 1cm thick slices pineapple

1 avocado, sliced

125ml (1/2 cup) croutons

2 – 3 cups baby spinach leaves and watercress

 

– For the dressing, whisk the mustard, chilli, honey and lemon juice together.

– Drizzle in the oil while whisking and season to taste

– Preheat the oven to 200 C. Line a baking tray with baking paper.

– Place the bacon on the lined tray and cook it in the oven for 10 minutes

– Remove the tray, brush each strip with a little honey and return to the oven for 5 minutes, keeping an eye on the bacon to make sure it doesn’t burn. Remove from the oven, cool completely and cut the bacon into bite size pieces.

– Heat a griddle pan until hot and grill the pineapple slices on both sides until slightly charred. Allow to cool and cut them in half.

– Combine the bacon, pineapple, avocado, croutons and mixed leaves in a salad bowl. Add the dressing and toss to combine.

* You could add pine nuts or sunflower seeds for extra crunch

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