Pineapple Jicama Salad Recipes

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JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9



Jicama and Pineapple Salad with Cilantro Vinaigrette image

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.

1/2 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 small jicama, peeled, julienned
1 red bell pepper, stemmed, seeded, julienned
1 cup cubed fresh pineapple
1/2 cup fresh cilantro leaves

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE

Sweet and tangy work well together in this palate-pleasing salad.

Provided by Seattle Dad

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 11



Jicama and Pineapple Salad in a Cilantro Vinaigrette image

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!

Nutrition Facts : Calories 360.2 calories, Carbohydrate 43.8 g, Fat 21.4 g, Fiber 14.9 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 321.3 mg, Sugar 20.8 g

2 serrano peppers, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 bunch fresh cilantro, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil
½ fresh pineapple - peeled, cored, and cut into chunks
1 jicama, peeled and julienned
3 cups mixed baby greens
1 avocado - peeled, pitted and diced

MEXICAN PINEAPPLE SALAD

Provided by Ian Knauer

Categories     Onion     Side     Quick & Easy     Cinco de Mayo     Pineapple     Avocado     Healthy     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6



Mexican Pineapple Salad image

Steps:

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

1 (3-pound) pineapple, peeled and diced
1/2 pound jicama, peeled and cut into 1/4-inch pieces
1 (7-to 8-ounce) avocado, cut into cubes
1 small red onion, thinly sliced (1/2 cup)
2 tablespoons olive oil
1 tablespoon distilled white vinegar

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE

Categories     Salad     Fruit     Leafy Green     Herb     Side     Vegetarian     Low Sodium     Wheat/Gluten-Free     Pineapple     Spinach     Summer     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9



Jícama and Pineapple Salad with Cilantro Vinaigrette image

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.

1/3 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon minced shallot
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 6-ounce package baby spinach, stems trimmed
1 small jicama, peeled, cut into 3-inch-long matchstick-size strips
1 cup cubed fresh pineapple
1/2 cup cilantro leaves

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