Jicama and Pineapple Salad in a Cilantro Vinaigrette recipe

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Ingredients

2 serrano peppers, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 bunch fresh cilantro, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil
½ fresh pineapple - peeled, cored, and cut into chunks
1 jicama, peeled and julienned
3 cups mixed baby greens
1 avocado - peeled, pitted and diced

Nutrition Info

360.2 calories
carbohydrate: 43.8 g
cholesterol: : -
fat: 21.4 g
fiber: 14.9 g
protein: 4.1 g
saturatedFat: 3 g
servingSize: -
sodium: 321.3 mg
sugar: 20.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama, toss to coat. Allow to sit 30 minutes to 1 hour.

  2. Place the spring mix in a large salad bowl, scatter the avocado over the lettuce, top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

Recipe Yield

4 servings

Recipe Note

Sweet and tangy work well together in this palate-pleasing salad.

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