Description
Sweet and tangy work well together in this palate-pleasing salad.
Ingredients
- 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
Instructions
- 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!
Prep Time: 30 mins
Total Time: 1 hr
Servings: 4