Pineapple and Jicama Salad
with Cilantro Vinaigrette
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/4] cup extra-virgin olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp white wine vinegar
  • 1 Tbsp minced shallot
  • [q:1/4] cup chopped fresh cilantro
  • [q:1/4] tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 cup salad greens
  • 1 cup cubed, peeled fresh pineapple
  • 1 small jicama, peeled, cut into 3-inchlong matchstick strips
    • A small jicama is about the size of a potato.
    • If jicama is not available, you can substitute turnip, radish, or water chestnuts.
Directions
  1. Whisk oil, lime juice, vinegar, shallot, cilantro, cumin, and salt and pepper to taste in a small bowl. Transfer mixture to a small transportable container with a lid.
  2. Toss salad greens, pineapple, and jicama together in a large transportable container with a lid.
  3. Right before serving, toss pineapple and jicama salad with cilantro vinaigrette.
Nutrition Info
179 Calories, 1 g Protein, 0 mg Cholesterol, 15 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 14 g Total fat (2 g sat), 298 mg Sodium, [nutrition:4] Vitamin C, [nutrition:1] Vitamin E, Vitamin K