Reviewed: Mar. 18, 2013

This salad is wonderful. I have made it several times now, and have been making double batches (not double the lettuce or avo) so that I could have more jicama/pineapple leftovers!! The only change that I made was to substitute Anaheim peppers for the seranos, I love spicy, but not everyone in my family does. Anaheims have great flavor without 'burning' anyone's throat

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Reviewer:

Angela W

Cooking Level: Expert

Reviewed: Mar. 25, 2012

I expected to love this recipe. I may consider trying it one more time but will substitute canola oil for the olive oil because I thought the olive oil completely overpowered the lime and cilantro flavors. I'll probably add some lime zest to it as well. My family wouldn't even finish eating their portions. : (

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Reviewer:

tmorreall

Reviewed: Mar. 7, 2012

love it! photo of pouch got my attention, LOVE IT TOO!

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Reviewer:

Paula

Reviewed: Sep. 28, 2011

This is one of the best recipes I've taken a chance on. I left out the peppers just because I wasn't looking for spicy this night. Didn't miss it at all! The salad was so crisp and fresh. The sweet and tart together was FABULOUS! Like another reviewer, I sauteed some shrimp to increase the protein. I substituted red wine vinegar for the rice vinegar and halved the recipe. I didn't end up with much "dressing" to drizzle on top so I used a very small amount of balsamic vinaigrette over top of the salad (maybe 1TB, probably a little less). It didn't affect the flavor, just gave it more of a coating. I will definitely be making this again.

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Reviewer:

SuzysMommy

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Debary, Florida, USA

Reviewed: Jun. 1, 2011

I knew my guests wouldn't like the hot pepper in this salad so I substituted 1 tsp. of Mrs. Dash salt free Fiesta Lime shake. I also added honey, about 3 tbs. and about a quarter of a red onion chopped fine to add a little kick and color.

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Reviewer:

gretty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Reviewed: Apr. 3, 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!

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Reviewer:

madd

Reviewed: Jun. 14, 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.

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7 users found this review helpful

Reviewer:

hotinmykitchen

Reviewed: May 23, 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...

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Reviewer:

Cynthia

Cooking Level: Beginning

Home Town: Arlington, Texas, USA

Reviewed: Apr. 21, 2010

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

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Apr. 6, 2010

I followed the recipe exactly and it went over very well. I made it as a salad for Easter dinner and everyone that tried it liked the freshness & the textures of it. I liked that the heat kind of crept up in my mouth & didn't slap me in the face. I could distinctly taste all of the flavors. Very good & nice to try something new.

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3 users found this review helpful