Pineapple and Jicama Salad
with Cilantro Vinaigrette
- 1⁄4 cup extra-virgin olive oil
- 2 Tbsp freshly squeezed lime juice
- 1 Tbsp white wine vinegar
- 1 Tbsp minced shallot
- 1⁄4 cup chopped fresh cilantro
- 1⁄4 tsp ground cumin
- Salt and freshly ground black pepper
- 1 cup salad greens
- 1 cup cubed, peeled fresh pineapple
- 1 small jicama, peeled, cut into 3-inchlong matchstick strips
- A small jicama is about the size of a potato.
- If jicama is not available, you can substitute turnip, radish, or water chestnuts.
- Whisk oil, lime juice, vinegar, shallot, cilantro, cumin, and salt and pepper to taste in a small bowl. Transfer mixture to a small transportable container with a lid.
- Toss salad greens, pineapple, and jicama together in a large transportable container with a lid.
- Right before serving, toss pineapple and jicama salad with cilantro vinaigrette.
- This fresh and tasty salad features some amazing allergy-fighting ingredients like fresh pineapple, cilantro (coriander), and shallots.
- Because it’s prepared in transportable containers, this salad is perfect for taking to the office, on a picnic, or anywhere you might run into allergens.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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