Sweet, with a little bit of heat! Fabulous flavours from the Southwest combine in this crisp and crunchy Pineapple Jicama Salad. Sweet pineapple, creamy avocado, crisp cucumber, jicama and pumpkin seeds tossed in cilantro lime vinaigrette make a healthy salad that complements spicy meals!
This Pineapple Jicama Salad pairs well with Tex-Mex flavours, so serve it alongside burritos, enchiladas or your other favourites spicy meals. Crunchy jicama and fresh, juicy pineapple on a bed of crisp greens, topped with crisp cucumber and creamy avocado makes a refreshing salad. It's tossed with a fabulous Cilantro Lime Vinaigrette!
What is Jicama?
Jicama–it’s that insignificant looking tuber that the grocery store clerks always have to look up to find the code. What it can do to a salad, however, is not insignificant!
Jicama is an edible root vegetable native to Mexico and Central America. It's sometimes called a Mexican potato or Mexican turnip. It has a papery beige exterior and creamy white flesh. While it is mostly water, it is an excellent source of fibre, antioxidants and Vitamin C that adds interest to salads.
I first tried jicama (pronounced “hick-ah-mah”or HEE-kah-mah.") in Mexico. It was served on the beach in a plastic cup, sliced like french fries and soaked in fresh lime juice. Its crunchiness, together with the tartness of the lime, made a refreshing guilt-free snack.
Ready to make this Southwest-style Pineapple Jicama Salad? Here's what you'll need:
🛒 Ingredients
- 1/2 fresh pineapple, peeled, cored, and chunked
- 1 jicama, peeled and julienned
- 4 cups mixed greens
- 1 avocado, peeled, pitted and sliced
- 1/2 cucumber, thinly sliced
- 2 tbsp pumpkin seeds, toasted and tossed with 1/2 teaspoon oil and 1/4 teaspoon dried chili flakes
For Cilantro Lime Vinaigrette:
- 2 serrano peppers, seeded and minced
- 2 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tbsp rice vinegar
- 1/2 cup cilantro, minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup olive oil, extra-virgin
🔪 Instructions
This Pineapple Jicama Salad is a simple 3-step recipe.
- Whisk the Cilantro Lime Vinaigrette ingredients together ahead of time.
- Toss the jicama and pineapple with the vinaigrette and allow it to sit for an hour or so before scattering over the greens to allow the flavours to blend.
- Add sliced cucumber and avocado and sprinkle with spicy pepitas (pumpkin seeds) and serve.
How do you cut jicama?
If it is large, the easiest way to attack it is to cut it in half first, then peel it. You can use a spiralizer
or a julienne peeler
to cut it into thin shoestrings.
🍽 Serving suggestions
This Pineapple Jicama Salad is delicious served with any of the following meals. Its bright, refreshing flavours provide a great contrast to spicy Southwestern dishes.
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Pineapple Jicama Salad
Ingredients
Cilantro Lime Vinaigrette
- 2 serrano peppers, seeded and minced
- 2 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tbsp rice vinegar
- 1/2 cup cilantro, minced
- 1/2 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup olive oil, extra-virgin
Salad
- 1/2 fresh pineapple, peeled, cored, and chunked
- 1 jicama, peeled and julienned
- 4 cups mixed greens
- 1 avocado, peeled, pitted and sliced
- 1/2 cucumber, thinly sliced
- 2 tbsp pumpkin seeds, toasted and tossed with 1/2 teaspoon oil and 1/4 teaspoon dried chili flakes
Instructions
- Whisk the vinaigrette ingredients together.
- Add the prepared pineapple and jicama to the vinaigrette and set aside to allow it to marinate.
- Just before serving, put the greens in a bowl or on a platter and top with the jicama-pineapple mix. Arrange the cucumber and avocado slices on top. Sprinkle with toasted chili pumpkin seeds and serve immediately.
Nutrition
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