Cut slices off the mango, getting as close to the pit as you can. Brush the surface of the mango slices with oil. Place on the grill over a medium-high flame. Cook until heated through and slightly browned (about six minutes), rotating once halfway through. Let the mango cool a few minutes and then cut into cubes.

For the dressing, blend together half a cup of the grilled mango cubes, vinegar, oil, honey and salt.

For the salad, combine the lettuce, remaining mango cubes, avocado, pomegranate seeds and pistachios and toss. Pour dressing over salad right before serving.