Jicama and Pineapple Salad in a Cilantro Vinaigrette

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

Original recipe makes 4 servings

Ingredients

2 serrano peppers, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 bunch fresh cilantro, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/2 fresh pineapple – peeled, cored, and cut into chunks
1 jicama, peeled and julienned
3 cups mixed baby greens
1 avocado – peeled, pitted and diced

  • PREP

    30 mins

  • READY IN

    1 hr

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

Calories: 360 kcal
Carbohydrates: 43.8 g
Cholesterol: 0 mg
Fat: 21.4 g
Fiber: 14.9 g
Protein: 4.1 g
Sodium: 321 mg

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