Recipe courtesy of Loretta Barrett Oden
Jicama Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 169
- Total: 40 min
- Prep: 40 min
Ingredients
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
Directions
- 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.