Jicama and Pineapple Salad in a Cilantro Vinaigrette

Jicama and Pineapple Salad in a Cilantro Vinaigrette

33
Seattle Dad 50

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

1 h servings 360 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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!

Reviews

33
  1. 44 Ratings

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Most helpful positive review

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!!

Most helpful critical review

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 did...

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 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,...

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 did...

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. Woop...

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

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 ...

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.