Pineapple and Jicama Salad in a Cilantro Vinaigrette

  • Yield : 4
  • Servings : 4
  • Prep Time : 30m
  • Ready In : 60m
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This delicious sweet and tangy salad taste great on it’s own. However you can also add cooked or grilled shrimp.  The marinade is somewhat like a ceviche salad dressing.


  • 1 jalapeno pepper -seeded and minced
  • 2 tablespoons fresh lime juice (one small lime)
  • 1  1/2 tablespoons rice vinegar
  • 1/2 bunch fresh cilantro, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 fresh pineapple -peeled, cored and cut into small chunks
  • 1 avocado -peeled, pitted and diced
  • 1 small jicama, peeled and cut into small chunks
  • baby spinach or spring mix

How to make it:

  1. Whisk together the jalapeno pepper, lime juice, rice vinegar, cilantro, salt and pepper in a large bowl.  Slowly drizzle in the olive oil while continually  whisking.  Add pineapple and jicama; toss to coat.  Allow to sit for 30 minutes to 1 hour.
  2. Place baby spinach or spring mix in a large salad bowl; scatter the diced avocado over the lettuce.  Top the marinated pineapple and jacama on the bed of lettuce.  Serve immediately.

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