Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

33 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    1 h
Seattle Dad
Recipe by  Seattle Dad

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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!

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Reviews (33)

Rate This Recipe
SunnyByrd
21

SunnyByrd

Excellent, excellent. I wouldn't change anything, the dressing is perfect. But I might add a few shrimp - and I did. ;) Thanks for the recipe!!

mommajana
14

mommajana

This was a cool and delicious salad...I made it by the directions with no change...next time I will add more avocado , none the less..an excellent twist on salad. Thanks!

Jimbo-Ick
13

Jimbo-Ick

What a great lunch!!! I used about a 1/2 cup of fresh chopped from my garden, cilantro. I used 6 large leaves of basil from my garden. I used 2 pitted jalapenos, and 2 pitted banana peppers, all from my garden. I also used rinsed black beans, and LaChoy Chowmein noodles. Thanks again! will have this at least once a week! Great Recipe!!! jimbo

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 43.8 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Tropical Salad with Pineapple Vinaigrette

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Sweet and Sour Spinach Jicama Salad