Recipe by Seattle Dad
"Sweet and tangy work well together in this palate-pleasing salad."
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serrano peppers, seeded and minced
fresh lime juice
fresh cilantro, minced
ground black pepper
fresh pineapple - peeled, cored and cut into chunks
jicama, peeled and julienned
mixed baby greens
avocado - peeled, pitted and diced
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!!
This recipe sounded like it was something right up my alley. I never met a veggie I didn't like and I do like jicama but the combo of these flavors...I don't know what it was, I just really didn't like it. Maybe my pineapple wasn't sweet enough or used too much cilantro...sorry.
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!
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!
This was AWESOME!!!! I used 1 pepper cuz I'm a wimp & about 1/3 of a "bunch" of cilantro cuz I'm impatient. Other than that I stayed true to the recipe. I will definitely make it again. Woops! I forgot to add avacado at the end...
I'm always looking for new salad recipes and this was really different and good. I made it exactly as written.
This is so good. I couldn't find Jicama and used an asian pear instead. Perfect substitute for texture and probably better flavor. Will make this again, for sure.
My very favourite salad recipe. The peppers add a nice bite but don't overpower. I've also made it without the peppers when serving to kids. I made them for my son's birthday and a couple of years later, people still mention it! Very light and refreshing.. it's the only time I've seen people going back for second and thirds of the salad instead of the items!
* Percent Daily Values are based on a 2,000 calorie diet.
Jicama and Pineapple Salad in a Cilantro Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 192
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