GRILLED PINEAPPLE AND ICEBERG LETTUCE SALAD

Drain the pineapple and reserve the juice.

Heat a grill plate until hot. Brush surface lightly with sesame oil. Arrange the pineapple rings and cook each side for 1-2 minutes until caramelized on both sides.

Mash the avocado flesh using a fork. Add the chilli sauce, lemon juice and mustard and ¼ cup of the reserved pineapple juice. Mix in the fresh chopped basil leaves Season to taste with salt and freshly ground black pepper.

Break apart the LeaderBrand Iceberg Lettuce leaves, refresh in ice water and pat or spin dry.

Arrange the lettuce leaves over a large serving plate. Spoon the mashed avocado into the centre of the leaves and arrange the grilled pineapple slices, cherry tomatoes, capsicum and cucumber slices on top.

Garnish with roughly chopped cashew nuts and fresh parsley leaves.

LETTUCE

We’re often asked why our lettuce keeps its crunch so long?! We harvest it when its ready, vacuum cool it immediately and keep it cool delivered right to your store.

• grass Gisborne & Pukekohe
• tag_faces Gluten Free
• cruelty_free Vegan

• 1 LeaderBrand Iceberg Lettuce
• 1 x 340g can pineapple rings, drained (reserve juice)
• 2 tbsp sesame oil
• 2 ripe avocadoes, peeled, stone removed, mashed
• ½ tsp chilli sauce
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 2 tbsp finely chopped fresh basil, optional
• 1 cup yellow cherry tomatoes
• 1 yellow capsicum, seeds removed, thinly sliced
• 1 telegraph cucumber, thinly sliced
• To garnish, toasted cashew nuts and fresh herbs such as basil or parsley
• Salt and pepper