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Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

  • Prep

    30 m
  • Ready In

    1 h
Seattle Dad

Seattle Dad

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

SunnyByrd
21

SunnyByrd

9/3/2008

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

6/3/2008

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

7/20/2008

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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