Pineapplejicama Salad Recipes

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE

Steps:

• Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
• Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!

PINEAPPLE-JICAMA SALAD

Steps:

• Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.

MEXICAN PINEAPPLE SALAD

Steps:

• Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.

PEAR-AND-JICAMA SALAD

Steps:

• Cut peel and pith from lime. Slice lime along membranes to release segments, and reserve segments.
• Whisk lime juice and oil in a medium bowl, and season with salt and pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in reserved lime segments, and season with more salt if desired. Serve immediately.

JICAMA AND TROPICAL FRUIT SALAD

Steps:

• Toss jicama, mango, pineapple, kiwis, lime juice, mint, honey, and lime zest together in a bowl. Chill, covered, for at least 2 hours before serving.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.

PINEAPPLE JICAMA AND BELL PEPPER SALAD

Steps:

• Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
• Add green and red pepper strips, jicama and scallions.
• In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
• Serve chilled or at room temperature.

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
• Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.

SWEET & SAVORY PINEAPPLE-JICAMA SALAD

Steps:

• Combine first 5 ingredients in large bowl.
• Whisk remaining ingredients until blended.
• Add dressing to salad; toss to evenly coat.

PAPAYA, JICAMA, AND AVOCADO SALAD

Steps:

• In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
• In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.