Best 8 Jicama And Pineapple Salad In A Cilantro Vinaigrette Recipes

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Preparing a jicama and pineapple salad is an easy and refreshing way to enjoy the flavors of these tropical fruits. This delightful dish can be served as a side salad or as a light main course. The combination of sweet pineapple, crunchy jicama, and zesty cilantro vinaigrette creates a symphony of flavors that will tantalize your taste buds. This salad can be enjoyed as a light lunch or dinner option, or as a refreshing side dish to a grilled or roasted main course. The bright and tangy flavors of the pineapple and cilantro vinaigrette perfectly complement the mild sweetness of the jicama, creating a salad that is both flavorful and healthy.

Here are our top 8 tried and tested recipes!

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE



Jicama and Pineapple Salad in a Cilantro Vinaigrette image

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

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

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

PINEAPPLE-JICAMA SALAD



Pineapple-Jicama Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

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.

JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jicama and Pineapple Salad with Cilantro Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

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

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.

JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE



Jícama and Pineapple Salad with Cilantro Vinaigrette image

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

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

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.

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE



Jicama and Pineapple Salad in a Cilantro Vinaigrette image

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

Provided by Seattle Dad

Categories     Vinaigrette Dressing

Time 1h

Yield 4

Number Of Ingredients 11

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

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

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE



Jicama and Pineapple Salad in a Cilantro Vinaigrette image

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

Provided by Seattle Dad

Categories     Vinaigrette Dressing

Time 1h

Yield 4

Number Of Ingredients 11

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

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

JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE



Jicama and Pineapple Salad in a Cilantro Vinaigrette image

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

Provided by Seattle Dad

Categories     Vinaigrette Dressing

Time 1h

Yield 4

Number Of Ingredients 11

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

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

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE



Shrimp, Mango, and Jícama Salad with Pineapple Vinaigrette image

Provided by Daisy Martinez

Categories     Salad     Onion     Appetizer     Quick & Easy     Mango     Pineapple     Shrimp     Summer     Healthy     Cilantro     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves

Steps:

  • Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
  • Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
  • Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.

Tips:

  • Choose ripe pineapple: Look for a pineapple with a deep golden yellow color and fragrant smell. Avoid pineapples with green or brown spots.
  • Use a sharp knife: A sharp knife will make it easier to cut the jicama and pineapple into thin slices.
  • Chill the salad before serving: This will help the flavors to meld and make the salad more refreshing.
  • Add some spice: If you like a little spice, add a pinch of chili powder or cayenne pepper to the vinaigrette.
  • Garnish with fresh herbs: Fresh cilantro or mint leaves add a nice pop of flavor and color to the salad.

Conclusion:

Jicama and pineapple salad is a light and refreshing salad that is perfect for a summer party or potluck. The sweet and juicy pineapple pairs perfectly with the crunchy jicama, and the cilantro vinaigrette adds a zesty flavor. This salad is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you are looking for a healthy and delicious salad, give this jicama and pineapple salad a try.

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