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Summer Steak Salad with Grilled Pineapple and Avocado

This salad is very filling but won't leave you feeling weighed down. You could substitute chicken or shrimp for the steak. The juicy, grilled pineapple adds a nice burst of sweetness, which goes well with the buttery avocado and crunchy sesame seeds.

Summer Steak Salad with Grilled Pineapple and Avocado
serves 4

4 sirloin steaks
1 pineapple, peeled, cored and cut into quarters lengthwise
1 large ripe avocado, diced
roasted sunflower seeds
1/2 tsp cayenne pepper
kosher salt
extra virgin olive oil
mixed baby greens

Honey Balsamic Vinaigrette:
makes about 1 cup

1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
1/3 cup canola oil ( or other mild flavored oil)
2 tsp. Dijon mustard
1 Tbsp. honey or maple syrup
a good pinch of salt
black pepper

For Vinaigrette:
Combine all ingredients and blend together with immersion blender. Adjust seasoning to taste

Heat grill. Take steaks out of the fridge, about 1/2 an hour before cooking. Rub steaks and pineapple with olive oil. Season with salt and cayenne pepper. Grill steaks and pineapple over medium- high heat until steaks are cooked to desired doneness. Watch pineapple closely as the natural sugars burn easily. Remove from grill and let rest for a few minutes while preparing salad.

Slice pineapple spears into smaller pieces. Slice rested steak thinly against the grain. Toss mixed greens with vinaigrette, pineapple, avocado and sunflower seeds. Top each plate with sliced steak.

Tags: Salad, Steak, Pineapple

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