Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

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!

03/23/2017
Jicama and Pineapple Salad in a Cilantro Vinaigrette, recipe PT15M PT1H 5 455 calories

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