Name: Jicama and Pineapple Salad in a Cilantro Vinaigrette
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Serrano peppers, seeded and minced - 2; Fresh lime juice - 2 tablespoons; Rice vinegar - 2 tablespoons; Fresh cilantro, minced - 1 bunch; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Olive oil - ¼ cup; Fresh pineapple - peeled, cored, and cut into chunks - ½; Jicama, peeled and julienned - 1; Mixed baby greens - 3 cups; Avocado - peeled, pitted and diced - 1

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Jicama and Pineapple Salad in a Cilantro Vinaigrette

1. Serrano peppers, seeded and minced - 2

2. Fresh lime juice - 2 tablespoons

3. Rice vinegar - 2 tablespoons

4. Fresh cilantro, minced - 1 bunch

5. Salt - ½ teaspoon

6. Ground black pepper - ¼ teaspoon

7. Olive oil - ¼ cup

8. Fresh pineapple - peeled, cored, and cut into chunks - ½

9. Jicama, peeled and julienned - 1

10. Mixed baby greens - 3 cups

11. Avocado - peeled, pitted and diced - 1

How to cook deliciously - Jicama and Pineapple Salad in a Cilantro Vinaigrette

1. Stage

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. Stage

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!