READY IN 1 hr

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Read Reviews (28)

"Sweet and tangy work well together in this palate-pleasing salad." — Seattle Dad

Directions

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.
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!

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Sep 03, 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!!

—SunnyByrd

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Most Helpful Critical Review

Jun 16, 2010

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.

—hotinmykitchen

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38 Ratings

Jun 03, 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!

—mommajana

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Jul 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

—Jimbo-Ick

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May 26, 2010

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...

—Cynthia

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Apr 21, 2010

I'm always looking for new salad recipes and this was really different and good. I made it exactly as written.

—linda2d

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Mar 23, 2009

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.

—skturbokitty

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Apr 05, 2011

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!

—madd

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Nutrition

Calories
360 kcal
18%

Carbohydrates
43.8 g
14%

Cholesterol
0 mg
0%

Fat
21.4 g
33%

Fiber
14.9 g
60%

Protein
4.1 g
8%

Sodium
321 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jicama and Pineapple Salad in a Cilantro Vinaigrette

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 360
Calories from Fat: 192

% Daily Value *
Total Fat 21.4g 33 %
Saturated Fat 3g 15 %
Cholesterol 0mg 0 %
Sodium 321mg 13 %
** Potassium 850mg 24 %
Total Carbohydrates 43.8g 14 %
Dietary Fiber 14.9g 60 %
Protein 4.1g 8 %
Sugars 20.8g
Vitamin A 85 %
Vitamin C 224 %
Calcium 9 %
Iron 25 %
** Thiamin 26 %
** Niacin 22 %
** Vitamin B6 29 %
** Magnesium 23 %
** Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.