Jicama and Pineapple Salad in a Cilantro Vinaigrette You Have To Try
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| Jicama and Pineapple Salad in a Cilantro Vinaigrette |
"Sweet and tangy paintings well together in this palate-attractive salad."
Ingredients :
- 2 serrano peppers, seeded and minced
- 2 tablespoons sparkling lime juice
- 2 tablespoons rice vinegar
- 1 bunch sparkling cilantro, minced
- half of teaspoon salt
- 1/4 teaspoon floor black pepper
- 1/4 cup olive oil
- half of clean pineapple - peeled, cored, and reduce into chunks
- 1 jicama, peeled and julienned
- three cups combined child veggies
- 1 avocado - peeled, pitted and diced
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H |
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- Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a big bowl. Slowly drizzle inside the olive oil at the same time as always whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to at least one hour.
- Place the spring mix in a huge salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the closing vinaigrette over the salad. Serve NOW!
Notes :
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