Jicama and Pineapple Salad in a Cilantro Vinaigrette
Recipe by Seattle Dad from allrecipes.com
60 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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!
Nutritional Facts
Per 4 servings
- Calories: 360
- Carbohydrate: 44g
- Fat: 21g
- Fiber: 15g
- Protein: 4g
- Sugar: 21g
Related Recipes
Jicama-Lime Salad
Jicama Confetti Salad
Tropical Salad with Pineapple Vinaigrette
Jicama and Tropical Fruit Salad
Mexican Rice Salad
Cilantro, Avocado, Tomato, and Feta Salad
Three Greens and Fruit with Vinaigrette
Shrimp, Jicama and Chile Vinegar Salad
Refreshing Sweet and Spicy Jicama Salad (Vegan)
Green Salad with Cranberry Vinaigrette
Creamy Cilantro Salad Dressing
