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Avocado Pineapple Salad with Halibut

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Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.

Creamy sliced avocado pairs with bright juicy pineapple and fresh herb greens in a light agave lime dressing. This makes for the perfect Summer salad to top with seared halibut. I like the rich, buttery taste of local halibut, but you can use your favorite seasonal white fish as a substitute. This easy weeknight meal comes together in less than 15 minutes and that is what I call the perfect dish, especially on those hot nights.

What makes this meal so easy is the short list of ingredients. Grab a box of mixed herb greens from your grocery or if you’re lucky enough to have a garden, use what you have. The addition of avocado and pineapple is something I learned from one of my favorite Mexican restaurants. It’s a combination that I never would have thought to pair, but is now a favorite go-to salad ingredient. Most of the ingredients on the list are common pantry items. It’s always a good idea to have a stocked pantry – You can create great things with protein, vegetable and pantry items.

Ingredients in Avocado Pineapple Salad with Halibut

  • Halibut – Fresh halibut, about 1 inch thick fillets – Can substitute another white fish.
  • Avocado – Pick a firm, not hard, avocado perfect for slicing.
  • Pineapple – I always smell test / pluck a frond easily to pick the juiciest pineapple.
  • Herb Salad Greens – Grab a container of herb salad greens from the produce of your grocery.
  • Lime – Rolling your lime on the counter helps create more juice.
  • Agave Nectar – A sweetener sometimes found in the baking aisle of your grocery.
  • Dijon Mustard – Always keep on hand for salad dressings, adds zing and viscosity.
  • Pantry Items – Garlic, white wine, olive oil, salt, pepper, butter.

Try These Similar Halibut Recipes

Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.

Avocado Pineapple Salad with Halibut

Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 6 mins
Course Dinner, Main Course, Salad
Cuisine Farm to Table, Seafood
Servings 4

Ingredients
  

Halibut

  • 4 fillets halibut or other white fish about 1 inch thick
  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/4 cup white wine
  • 2 tbsp. butter

Avocado Pineapple Salad

  • 4 cups fresh herb salad greens
  • 2 avocados outer shell and pit removed, sliced
  • 1 small pineapple skinned, cored, sliced in long strips

Agave Lime Dressing

  • 1/2 cup fresh lime juice
  • 2 tsp. agave nectar
  • 1 tsp. Dijon mustard
  • 2 tbsp. olive oil
  • 1/2 tsp. cracked black pepper
  • 1-2 pinch salt

Instructions
 

Halibut

  • Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
  • Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
  • Remove and place on top of avocado pineapple salad.

Avocado Pineapple Salad

  • Gently combine avocado and pineapple with fresh herb green mix. Drizzle agave lime dressing over the top (You may have extra – just cover, refrigerate and save for later) Divide into 4 portions and top each with halibut.

Agave Lime Dressing

  • Combine lime juice, agave and Dijon mustard. Slowly whisk in olive oil. Season with cracked black pepper and salt.
Keyword 15 minute dinners, Summer Salad

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

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Panzanella Salad

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Panzanella Salad is the perfect summer dinner salad with vine ripe tomatoes, fresh basil, mozzarella, cucumber, red onion and crusty French bread.

Panzanella Salad is the perfect summer dinner salad. Vine ripe tomatoes, fresh basil and crusty French bread accompany fresh mozzarella, cucumber and red onions with vinaigrette.

Fresh From the Garden

My first summer craving is always Panzanella Salad. Juicy tomatoes, crusty French bread and fresh basil paired with crunchy cucumber, thinly sliced red onion and fresh mozzarella in a red wine vinaigrette. It screams summer and celebrates all of the goodness we waited all winter for.

I like to let all the vegetables sit and soak up the flavor before adding the crusty French bread. Tonight I’m using rosemary bread that’s been toasted until extra crunchy. Sometimes I use Kalamata olive bread, which is so fabulous. The main idea is to use a rustic, full bodied bread with lots of flavor.

This salad takes me back to my vegetarian days. I was modeling in Seattle/NY and rarely cooked, so my cupboards were pretty much non-existent. This salad was made from a few things I could grab from the farmer’s market and even without meat, it is so filling!

Make it Your Own

  • Add 1/4 cup Kalamata olives for extra flavor
  • A few marinated artichoke hearts add texture
  • Like a little kick? Add a few pepperoncini peppers

Classic is always good, but you can make it your own by adding Kalamata olives, marinated artichoke hearts or even a few pepperoncini peppers. If you have an abundance of cherry tomatoes, use those in place of tomato wedges. Cherry tomatoes had that perfect bite of sweetness.

Need a little more for dinner? This salad pairs nicely with a big, juicy steak. Just grill a simply seasoned rib eye or top loin steak and serve along side this salad for those nights you need a little extra on the table.

Print

Panzanella Salad

Course Salad
Cuisine italian
Keyword entree salad
Prep Time 15 minutes

Ingredients

  • 1/2 loaf Rosemary Olive Oil Artisan Bread or 3-4 cups any full bodied french bread, cubed
  • 1 tbsp olive oil
  • 8 oz Ciliegine Mozzarella
  • 1 cup cucumber cut in 1/2 inch cubes
  • 1/2 cup red onion thinly sliced
  • 2 vine ripe tomatoes sliced in wedges
  • 1-2 tbsp fresh basil chiffonade

Dressing

  • 1 tsp shallot minced
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 tbsp red wine vinegar
  • 4 tbsp olive oil

Instructions

  • Preheat oven to 350 degrees. Place cubed bread on a sheet pan and drizzle with 1 tbsp olive oil. Cook until toasted about 10 minutes.
  • Combine mozzarella, cucumber, red onion, tomatoes and basil in a large salad bowl. Toss with dressing and let sit for about 15 minutes. Add toasted bread and toss again to combine.

Dressing

  • Combine all ingredients except olive oil and whisk in olive oil last.

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  • Buttery grilled scallops, smoked citrus shallot field greens

Grilled Scallops & Smoked Citrus Shallot Field Greens

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Sweet, buttery Grilled Scallops Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.

Baby, It’s Hot Out There

For those hot Summer days, Grilled Scallops & Smoked Citrus Shallot Field Greens is where it’s at. Refreshing orange and lemon with a hint of smoke and minced shallot drizzled lightly over buttery, grilled sea scallops. Served on stick over field greens, fresh pea pods and nasturtiums. So light, but so very elegant and absolutely PERFECT for Summer dinner.

Buttery grilled scallops, smoked citrus shallot field greens
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Grilled Scallops & Smoked Citrus Shallot Field Greens

Sweet, buttery Grilled Scallops and Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.
Course Appetizer, Dinner
Cuisine Seafood
Keyword 15 minute dinners, Farm to Table, Light Meal
Prep Time 5 minutes
Cook Time 6 minutes

Equipment

  • 4 wooden skewers

Ingredients

  • 16 large sea scallops patted dry
  • 1 handful fresh sugar peas halved
  • 6 cups mixed field greens
  • 8 nasturtium flowers

Smoked Citrus and Shallot Dressing

  • 1/4 cup shallot minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1 tbsp honey
  • 2 drops liquid smoke
  • 1 tsp whipping cream
  • 2 tbsp light olive oil

Instructions

  • Place 4 prepared (patted dry) scallops on each wooden skewer. Season with salt and pepper, drizzle with a few spoonfuls of Smoked Citrus and Shallot Dressing. Place skewers on grill and don’t touch until you see the scallop turn opaque half way through. Flip to opposite side and finish cooking until just opaque. Do not over cook. They turn hard and rubbery if over cooked.
  • In the meantime, place field greens and pea pods in a serving dish. Toss with Smoked Citrus and Shallot Dressing, saving a couple spoonfuls for the scallops.
  • Remove scallops from grill and place over field greens, drizzle with remaining dressing and garnish with nasturtiums.

Smoked Citrus and Shallot Dressing

  • Combine shallot, lemon juice, orange juice, honey, liquid smoke and cream. Whisk in olive oil.

Edible Flowers

Yes! You CAN eat those flowers. Nasturtiums are one of a few edible flowers that add a beautiful, farm to table feel to your dish. They are very delicate, have a sweet, but spicy flavor and are possibly the easiest flower to grow in your home garden. I always grab a few packets of seeds early Spring and drop them in the soil next to a trellis or climbing garden art.

Here are a few other edible flowers:

  • Zucchini Blossoms – Delicate and sweet, perfect for filling with creamy goat cheese and lightly frying
  • Pansies – Grassy with a hint of mint flavor, goes well in a field greens salad or in shaken cocktails
  • Violets – Sweet and floral flavored, often seen sugared on desserts, tossed in greens or in cocktails
  • Roses – Floral with a hint of sweetness, used in jellies, teas and salads
  • Sage Flowers – Sweet, yet savory, perfect in fresh lemonade
  • Lavender – Perfumed and sweet, pairs well with cream based desserts and refreshing drinks
  • Calendula – Earthy, sometimes pungent floral with honey flavor, used to add color and depth to your dish
  • Nasturtiums – Sweet and spicy like pepper, goes well in my Grilled Scallops & Smoked Citrus Field Greens and rolled in rice paper for fresh rolls

Notes:

Liquid smoke is one of those things where a little goes along way. This recipe calls for 2 drops of liquid smoke and I mean just two drops. We don’t want to over do it on this. It will over power the other flavors, so be gentle.

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  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth

Spring Greens with Citrus & Lemon Pepper Ricotta

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Spring Greens with Citrus & Lemon Pepper Ricotta combines delicate greens, blood oranges, creamy ricotta rolled in lemon zest and cracked pepper and crunchy sunflower seeds.

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.

Bright, fresh and full of flavor

This salad is all about TEXTURE. Creamy ricotta pairs deliciously with bright citrus and that sunflower crunch…completes the salad. I like my salads to have bite and Spring Greens with Citrus & Lemon Pepper Ricotta definitely delivers. It’s light and fresh enough to serve along side your dinner (pairs perfectly with ham or my Sweet & Spicy Citrus Salmon for Easter) but it’s also hearty enough to make it a meal along with a nice crusty baguette.

In the Spring and Summer, I like to keep ricotta on hand to add to salads, pastas and even pizza. It’s mild, creaminess work well in so many recipes whether you are trying to tame a spicy dish or just want a creamy aspect to your recipe. It’s so easy to add different herbs, peppers or honey to ricotta and transform the mild flavor into something extraordinary.

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
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Spring Greens with Citrus & Lemon Pepper Ricotta

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Course Salad
Cuisine Easter, Vegetarian
Keyword Citrus Salad, Easter, entree salad
Prep Time 20 minutes
Servings 6

Ingredients

  • 1 5 oz package mixed baby greens
  • 2 blood oranges peeled and sliced
  • 1 lemon zested
  • 1 tbsp cracked black pepper
  • 12 tbsp ricotta
  • 1/4 cup sunflower seeds

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar can sub other vinegar
  • 1 tsp honey can sub agave or sugar
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Place mixed Spring greens and blood oranges in a serving bowl.
  • Place lemon zest and cracked pepper on a plate. Roll each tbsp ricotta into a bite size ball and roll in the lemon zest / cracked pepper mixture. Place each ball on salad.
  • Sprinkle salad with sunflower seeds and drizzle with vinaigrette. You may have vinaigrette left over as you don't want to over dress your greens.

Vinaigrette

  • Combine minced shallot, Dijon mustard, apple cider vinegar and honey. Whisk in olive oil. Season with salt and pepper.

Make it Your Own:

  • Use goat cheese in place of ricotta
  • Oranges can replace blood oranges
  • Try other greens, such as spinach, mixed herbs or arugula
  • No sunflower seeds? Use soy nuts or hemp seeds

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  • 5 Ingredients – Ready in 20 minutes
  • Golden browned red potato gratin with warm and spicy Serrano peppers
    Golden browned red potato gratin with warm and spicy Serrano peppers
  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk