Photo: Anna Pelzer
Jicama and Pineapple Salad in a Cilantro Vinaigrette
11 ingredients
30 min
4 servings
openrecipes
"Sweet and tangy work well together in this palate-pleasing salad."
Estimated Nutrition (whole recipe, rough)
514
Calories
6g
Protein
36g
Fat
52g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Jicama | 1 cup (120g) | 46 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 serrano peppers, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 bunch fresh cilantro, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 1/2 fresh pineapple - peeled, cored and cut into chunks
- 1 jicama, peeled and julienned
- 3 cups mixed baby greens
- 1 avocado - peeled, pitted and diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes