Recipe courtesy of Loretta Barrett Oden

Jicama Salad

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  • Total: 40 min
  • Prep: 40 min
  • Yield: 6 servings
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1 serrano chile pepper, seeded and minced

1/2 cup cilantro, minced

2 tablespoons fresh lime juice

2 tablespoons seasoned rice vinegar

1/4 cup oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cups fresh pineapple, cubed

1 medium jicama, peeled and cut into matchsticks

3 cups red leaf lettuce or frisee or arugula, rinsed and drained

1 avocado, peeled and cubed


  1. Whisk together minced serrano, cilantro, lime juice, rice vinegar, oil, salt and pepper. Marinate pineapple chunks and jicama in lime ? cilantro vinaigrette for 30 minutes. Arrange lettuce on chilled salad plates. Remove pineapple and jicama from marinade and place on lettuce. Top with avocado. Drizzle vinaigrette over salad.