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Jicama and Pineapple Salad with Cilantro Dressing

Crisp, refreshing, and perfect for a summer barbecue. The texture of the jicama is perfect and well balanced by the tangy cilantro dressing.

Also, the picture has shrimp in it, but I'm a vegetarian, so its equally delicious without the meat.

Yield: 6 servings

2
jalapeno peppers, seeded and minced
4
tablespoons fresh lime juice
4
tablespoons rice vinegar
1
bunch fresh cilantro, minced
¾
teaspoon salt
¾
teaspoon ground black pepper
¼
cup olive oil
1
fresh pineapple - peeled, cored and cut into chunks
2
mangos, diced (optional)
1
jicama, peeled and julienned
6
cups mixed fresh spinach
2
avocados - peeled, pitted and diced

Make the dressing by whisking the diced jalapeno, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl.

Slowly drizzle in the olive oil while continually whisking. Add the pineapple (mango is optional) and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.

Drain excess dressing from salad and put in seperate container. Prepare a cup of spinach per serving on a plate and serve the jicama salad on top. Drizzle the remaining vinaigrette over each serving. Add more ground pepper and add the avocado to each serving as the last step; serve immediately.