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 caloriescarbohydrate: 43.8 gcholesterol: : -fat: 21.4 gfiber: 14.9 gprotein: 4.1 gsaturatedFat: 3 gservingSize: -sodium: 321.3 mgsugar: 20.8 gtransFat: : -unsaturatedFat: : -
Directions Jicama and Pineapple Salad in a Cilantro Vinaigrette
Directions
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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!