GRILLED PINEAPPLE-JICAMA SALSA
Steps:
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
JICAMA AND PINEAPPLE SALAD IN A CILANTRO VINAIGRETTE
Sweet and tangy work well together in this palate-pleasing salad.
Provided by Seattle Dad
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- 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 : Calories 360.2 calories, Carbohydrate 43.8 g, Fat 21.4 g, Fiber 14.9 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 321.3 mg, Sugar 20.8 g
PINEAPPLE-JICAMA SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.
MANGO-JICAMA SALSA
Make and share this Mango-Jicama Salsa recipe from Food.com.
Provided by Leahs Kitchen
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl and let sit in the refrigerator for a couple hours before serving. -Enjoy!
JíCAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE
Categories Salad Fruit Leafy Green Herb Side Vegetarian Low Sodium Wheat/Gluten-Free Pineapple Spinach Summer Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
- Combine all remaining ingredients in large bowl. Toss with enough dressing to coat. Divide salad among 4 plates.
SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE
Provided by Daisy Martinez
Categories Salad Onion Appetizer Quick & Easy Mango Pineapple Shrimp Summer Healthy Cilantro Lettuce Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
- Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
- Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.
JICAMA AND PINEAPPLE SALAD WITH CILANTRO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat.
SWEET & SAVORY PINEAPPLE-JICAMA SALAD
This sweet and savory salad has it all-from oranges and pineapples to jicama, red onions and cilantro.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large bowl.
- Whisk remaining ingredients until blended.
- Add dressing to salad; toss to evenly coat.
Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
PINEAPPLE JICAMA AND BELL PEPPER SALAD
Make and share this Pineapple Jicama and Bell Pepper Salad recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
- Add green and red pepper strips, jicama and scallions.
- In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 82.7, Fat 5.2, SaturatedFat 0.7, Sodium 147.4, Carbohydrate 9.6, Fiber 1.8, Sugar 6.3, Protein 0.6
PINEAPPLE-JICAMA SALAD
A great side to go with grilled meats. Recipe is from Food Network Magazine.
Provided by Daily Inspiration S @DailyInspiration
Categories Lettuce Salads
Number Of Ingredients 12
Steps:
- Whisk together lime juice, olive oil, cilantro, shallot, hot sauce, honey, ground cumin and salt.
- Combine watercress, pineapple, jicama and jalapeno and then toss with dressing. Season to taste with salt.
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- Add pineapple to vinegar mix, jicama and carrots. Toss together. Drain off vinegar and return to large mixing bowl. Toss with lime dressing. Garnish with basil, mint, peanuts and shallots.
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- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
- Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
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- Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper.
- Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve.
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