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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 4
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 serrano peppers, seeded and minced
- 1 bunch fresh cilantro, minced
- 1/2 fresh pineapple - peeled, cored, and cut into chunks
- 1 jicama, peeled and julienned
- 3 cups mixed baby greens
- 1 avocado - peeled, pitted and diced
- Carbohydrate 43.8
- Fat 21.4
- Protein 4.1
- Sodium 321
- Calories 360 calories;
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!
