Ingredients for - Jicama and Pineapple Salad in a Cilantro Vinaigrette
1.
Serrano peppers, seeded and minced 2
4.
Fresh cilantro, minced 1 bunch
8.
Fresh pineapple - peeled, cored, and cut into chunks ½
9.
Jicama, peeled and julienned 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!
Recipe information
Cooking:
30 min.
Servings per container:
4
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