How to Make Jicama and Pineapple Salad in a Cilantro Vinaigrette - A Step-by-Step Guide

Looking for a refreshing and light salad to add some zing to your meal? Look no further than this Jicama and Pineapple Salad in a Cilantro Vinaigrette. This salad is bursting with tropical flavors and crisp textures, making it the perfect accompaniment to any summer barbecue or potluck gathering.

Jicama, also known as Mexican yam bean or Mexican turnip, is a root vegetable with a crunchy, slightly sweet flesh. When paired with juicy, sweet pineapple and a zesty cilantro vinaigrette, i...

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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

Information

  • Prep Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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!
  • Nutrition

    360 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Sodium: 321mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 15g
    • Total Sugars: 21g
    • Protein: 4g
    • Vitamin C: 135mg
    • Calcium: 75mg
    • Iron: 3mg
    • Potassium: 850mg