Refreshing Jicama and Pineapple Salad with a Cilantro Vinaigrette Dressing
Ingredients List
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2 serrano peppers, seeded and minced
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2 tablespoons fresh lime juice
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2 tablespoons rice vinegar
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1 bunch fresh cilantro, minced
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½ teaspoon salt
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¼ teaspoon ground black pepper
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¼ cup olive oil
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½ fresh pineapple - peeled, cored, and cut into chunks
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1 jicama, peeled and julienned
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3 cups mixed baby greens
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1 avocado - peeled, pitted and diced
Instructions
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In a large bowl, whisk together serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper. Gradually pour in olive oil while whisking continuously. Add pineapple and jicama, tossing to coat. Let the mixture sit for 30 minutes to 1 hour to marinate.
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Arrange the spring mix in a large salad bowl, then scatter avocado slices over it. Top with the marinated pineapple and jicama mixture, and drizzle the remaining vinaigrette over the salad. Serve immediately.
Nutritional Information (per serving)
| 360 | Calories |
| 21g | Fat |
| 44g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 3g | 15% |
| Sodium 321mg | 14% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 15g | 53% |
| Total Sugars 21g | |
| Protein 4g | 8% |
| Vitamin C 135mg | 150% |
| Calcium 75mg | 6% |
| Iron 3mg | 14% |
| Potassium 850mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5