Best 8 Jícama And Pineapple Salad With Cilantro Vinaigrette Recipes
Discover the vibrant flavors of Mexico with our refreshing jícama and pineapple salad recipe. This delightful salad showcases the sweet and crisp textures of jícama and pineapple, complemented by a zesty cilantro vinaigrette. Perfect for a light and healthy lunch, a vibrant side dish, or a refreshing snack, this salad is easy to make and a guaranteed crowd-pleaser. Let's dive into the world of Mexican cuisine and explore the tantalizing flavors of this unique salad.
Here are our top 8 tried and tested recipes!
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
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
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.
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
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 WITH CILANTRO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
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.
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.
SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
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
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.
JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE
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
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
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
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
Tips:
- Choose ripe pineapple: The sweetness and juiciness of the pineapple will greatly impact the overall flavor of the salad. Look for pineapples that are golden yellow in color and have a fragrant smell.
- Use a sharp knife to cut the jicama: This will help you create thin, even slices that will absorb the dressing better.
- If you don't have a mandoline, you can use a vegetable peeler to create thin jicama slices.
- Make the cilantro vinaigrette ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to 3 days.
- Toss the salad gently: This will help prevent the jicama and pineapple from breaking down.
- Serve the salad immediately: This dish is best enjoyed fresh.
Conclusion:
Jicama and pineapple salad with cilantro vinaigrette is a refreshing and flavorful salad that is perfect for a summer gathering. The combination of sweet pineapple, crunchy jicama, and tangy cilantro vinaigrette creates a salad that is both delicious and visually appealing. This salad is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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