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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
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 360 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat3g | 15% |
| Sodium321mg | 14% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber15g | 53% |
| Total Sugars21g | |
| Protein4g | |
| Vitamin C135mg | 674% |
| Calcium75mg | 6% |
| Iron3mg | 14% |
| Potassium850mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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