Pineapple and Jicama Salad
with Cilantro Vinaigrette
By The Taste for Life Test Kitchen
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 2 Tbsp freshly squeezed lime juice
- 1 Tbsp white wine vinegar
- 1 Tbsp minced shallot
- 1⁄4 cup chopped fresh cilantro
- 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
- 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.
- Toss salad greens, pineapple, and jicama together in a large transportable container with a lid.
- 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, ★★★★ Vitamin C, ★ Vitamin E, Vitamin K
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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