Jicama and Pineapple Salad in a Cilantro Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sweet and tangy work well together in this palate-pleasing salad. 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 |
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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