Jicama and Pineapple Salad in a Cilantro Vinaigrette

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

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 360 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup olive oil
• ¼ teaspoon ground black pepper
• 1 avocado - peeled, pitted and diced
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• ½ fresh pineapple - peeled, cored, and cut into chunks
• 1 bunch fresh cilantro, minced
• 2 serrano peppers, seeded and minced
• 3 cups mixed baby greens
• 1 jicama, peeled and julienned

Recipe Instructions

Step 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.

Step 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!