Jicama and Pineapple Salad in a Cilantro Vinaigrette

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

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!

Per Serving: 360 calories; protein 4.1g; carbohydrates 43.8g; fat 21.4g; sodium 321.3mg.

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