Jicama and Pineapple Salad in a Cilantro Vinaigrette

4.6
(49)

Sweet and tangy work well together in this palate-pleasing salad.

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

Original recipe (1X) yields 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

Directions

  1. 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. 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 Facts (per serving)

360 Calories
21g Fat
44g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 360
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 15%
Sodium 321mg 14%
Total Carbohydrate 44g 16%
Dietary Fiber 15g 53%
Total Sugars 21g
Protein 4g 8%
Vitamin C 135mg 150%
Calcium 75mg 6%
Iron 3mg 14%
Potassium 850mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.