Grilled Pineapple & Fennel Salad

Instructions

1. Wash and dry all your produce to prep for slicing and dicing.
2. Cut the green apples around the core, and then slice into smaller, 1/4 inch pieces. Place into a bowl and squeeze the lemon juice over the apples, mixing the apple slices and lemon juice with your hands to make sure they’re thoroughly coated. This prevents the apples from turning brown. Set aside.
3. Next, remove the green stems from the fennel bulb. Cut 1/2 inch slices of the thin leaves at the top to set aside for garnish. Then, using a mandolin slicer or sharp knife, carefully slice the fennel bulb into thin strips.
4. For the baby bell peppers, since they’re small, I find the easiest, most efficient way to cut them is to slice off the bottom so you can stand them upright with the stem facing up. Then, slice into strips from the stem down. From there, you can easily dice the strips of baby bell pepper.
5. Arrange the green apple and fennel on each serving plate, and sprinkle with baby bell peppers and fennel leaves.
6. Heat a non-stick pan over medium heat and add 1 tbsp of coconut oil blend. Slice the pineapple into rings, and then sauté on each side until slightly browned. Remove from heat and let them cool for 5 minutes.
7. While the pineapple is cooling, mix together your honey ginger salad dressing. Add the rice wine vinegar, ginger, honey, and coconut oil blend to a bowl and mix together with a whisk. (I like to use a coconut oil blend since it is liquid at room temperature.)
8. One little tip about the ginger, you can use a grater to mince fresh ginger, or look for a tube of pre-minced ginger in the produce section of your local grocer to save some prep time.
9. Place one or two slices of coconut on each salad plate, drizzle with honey ginger salad dressing, and serve!