Servings: 4
serrano peppers, seeded and minced
fresh lime juice
rice vinegar
fresh cilantro, minced
ground black pepper
olive oil
fresh pineapple - peeled, cored and cut into chunks
jicama, peeled and julienned
mixed baby greens
avocado - peeled, pitted and diced
Jicama and Pineapple Salad in a Cilantro Vinaigrette
0 m
0 m
Ready in:
0 m
  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!