Ingredients and Weight:
- Jicama: 1 large, peeled and cubed (about 300g)
- Pineapple: 1 small, peeled and cubed (about 200g)
- Fresh Cilantro: 1/2 cup, chopped
- Red onion: 1/4 cup, thinly sliced
- Extravirgin olive oil: 1/3 cup
- Fresh lime juice: 3 tbsp
- Salt: 1/2 tsp
- Sugar: 1 tsp
- Black pepper: 1/4 tsp (freshly ground)
Preparation Time:
- Preparation: 20 minutes
- Total: 30 minutes (including salad chilling time)
Cooking Time: No cooking required, just preparation.
Difficulty Level: Level 2 (Moderate)
Preparation Method Steps:
- Peel and cube the jicama and pineapple.
- In a large bowl, combine the jicama, pineapple, chopped cilantro, and red onion.
- In a separate bowl, whisk together olive oil, lime juice, salt, sugar, and black pepper.
- Pour the vinaigrette over the salad and toss gently to combine.
- Cover and chill for at least 30 minutes before serving to allow flavors to blend.
Nutritional Information:
(Based on average values; may vary depending on specific ingredients used)
- Calories: 250 per serving (assuming 8 servings)
- Fat: 14g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 5g
Dish Characteristics:
- Fresh and vibrant flavors, with a tangy lime dressing that pairs perfectly with the sweet-and-crisp jicama and pineapple.
- A great dish for summer as it's light and refreshing.
- The salad is a great source of vitamins and fiber.
User Comments:
- "Love the combination of jicama and pineapple! The dressing is so flavorful."
- "This salad is a perfect blend of flavors. The chilled salad was refreshing on a hot summer day."
- "I added a few extras like cucumber and bell peppers to make it more colorful and tasty."
Special Precautions and Tips:
- Ensure to buy ripe pineapples for best flavor.
- Jicama can be stored in the fridge for a few days, but it's best to use it within a week of purchase for optimal freshness.
- Adjust the dressing according to your taste preference, adding more lime juice or olive oil as needed.
