Jicama Pineapple Salad with Lime Vinaigrette

The tropical flavors of pineapple and jicama complement each other well in this crisp, fruity salad. A sprinkling of jalapeño brightens the flavor without bringing too much heat.
By / Photography By Shell B Royster | July 30, 2015

Ingredients

  • 2 cups diced fresh pineapple
  • 2 cups peeled and diced jicama
  • 2 seeded and minced jalapeños (medium size)
  • 2 tablespoons Thai basil leaves, julienned
  • 2 tablespoons mint leaves, julienned
  • 2 tablespoons cilantro, chopped
  • ½ cup lime vinaigrette
  • 2 limes, juiced
  • ½ cup olive oil
  • salt and black pepper to taste

Preparation

For vinaigrette: Combine juice from two limes and 1/2 cup olive oil in a container with tight-fitting lid and shake to combine well. Use immediately.

Instructions

Combine all ingredients in bowl and toss with lime vinaigrette.

Ingredients

  • 2 cups diced fresh pineapple
  • 2 cups peeled and diced jicama
  • 2 seeded and minced jalapeños (medium size)
  • 2 tablespoons Thai basil leaves, julienned
  • 2 tablespoons mint leaves, julienned
  • 2 tablespoons cilantro, chopped
  • ½ cup lime vinaigrette
  • 2 limes, juiced
  • ½ cup olive oil
  • salt and black pepper to taste
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60