The preferred method for utilizing leftover salmon in my home is this. We first created it based on what we liked and what was in the refrigerator, and we have continued to make it ever since. It creates a quick, simple, low-fat dish that is delicious and healthy. Serve with chopped cucumber or fresh cilantro as a garnish.
| Prep Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 serrano peppers, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 bunch fresh cilantro, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- ½ fresh pineapple – peeled, cored, and cut into chunks
- 1 jicama, peeled and julienned
- 3 cups mixed baby greens
- 1 avocado – peeled, pitted and diced
Instructions
- 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!
Reviews
Without the greens, served as a condiment/topping for pork carnitas in tortillas for lunch. Easy, delicious , and refreshing compliment to the meal. I also added a little diced fresh red pepper for color.
Nice and refreshing salad, the jicama adds a great texture, also, super easy to make.
So refreshing! I added daikon radish as well – there was none left at the end of the potluck!!
Made it a couple of times now, it gets very high raves when I bring to meetings!! It has several of my favorite foods in it: cilantro, jicama, shrimp, avacado & now dried cranberries. I added about a 1/2 cup for color & it brought it to a whole new level!! I highly recommend trying it!
My extended family RAVED about this salad at our Mexican themed Christmas potluck. A great fresh addition to the enchiladas, tacos, etc.
This is a great, fun recipe. The one change that really steps it up is to grill the peppers, pineapple and jicama just long enough to get grill marks. The jicama should be a slab, then slice across the grill marks for an interesting presentation. The quick grill also kicks up the sugars in the pineapple!
This salad is a great summertime treat and seems like it would go with many main dishes. I didn’t have Serrano peppers, so I used one finely-minced fresh jalapeño pepper, and that worked well. Next time I would cut the salt in half. I plan to try adding shrimp to use it as a main-dish salad, too.
I served this with a southwest marinated pork tenderloin, was a perfect combination. As a side dish, this could probably serve 8 people – I don’t know if I had an unusually large jicama or something, but this made a LOT of salad!
This is a great salad. The recipe worked perfectly. It’s refreshing and tasty! it on my list of favourites now.
This was super fast & easy to assemble and very refreshing on a hot summer day. The only change I made was to dice the jicama. Will definitely try this again (and with shrimp as suggested by some other reviewers).
This salad is wonderful. I have made it several times now, and have been making double batches (not double the lettuce or avo) so that I could have more jicama/pineapple leftovers!! The only change that I made was to substitute Anaheim peppers for the seranos, I love spicy, but not everyone in my family does. Anaheims have great flavor without ‘burning’ anyone’s throat
I expected to love this recipe. I may consider trying it one more time but will substitute canola oil for the olive oil because I thought the olive oil completely overpowered the lime and cilantro flavors. I’ll probably add some lime zest to it as well. My family wouldn’t even finish eating their portions. : (
love it! photo of pouch got my attention, LOVE IT TOO!
This is one of the best recipes I’ve taken a chance on. I left out the peppers just because I wasn’t looking for spicy this night. Didn’t miss it at all! The salad was so crisp and fresh. The sweet and tart together was FABULOUS! Like another reviewer, I sauteed some shrimp to increase the protein. I substituted red wine vinegar for the rice vinegar and halved the recipe. I didn’t end up with much “dressing” to drizzle on top so I used a very small amount of balsamic vinaigrette over top of the salad (maybe 1TB, probably a little less). It didn’t affect the flavor, just gave it more of a coating. I will definitely be making this again.
I knew my guests wouldn’t like the hot pepper in this salad so I substituted 1 tsp. of Mrs. Dash salt free Fiesta Lime shake. I also added honey, about 3 tbs. and about a quarter of a red onion chopped fine to add a little kick and color.
My very favourite salad recipe. The peppers add a nice bite but don’t overpower. I’ve also made it without the peppers when serving to kids. I made them for my son’s birthday and a couple of years later, people still mention it! Very light and refreshing.. it’s the only time I’ve seen people going back for second and thirds of the salad instead of the items!
This recipe sounded like it was something right up my alley. I never met a veggie I didn’t like and I do like jicama but the combo of these flavors…I don’t know what it was, I just really didn’t like it. Maybe my pineapple wasn’t sweet enough or used too much cilantro…sorry.
I’m always looking for new salad recipes and this was really different and good. I made it exactly as written.
I followed the recipe exactly and it went over very well. I made it as a salad for Easter dinner and everyone that tried it liked the freshness & the textures of it. I liked that the heat kind of crept up in my mouth & didn’t slap me in the face. I could distinctly taste all of the flavors. Very good & nice to try something new.
Delicious and easy. And finally — a salad that is a little different and very original. The flavors are just perfect together. I made just as directed. Thank you!
I had to modify recipe as I didn’t know my peppers and ended up with a caynenne pepper so I used 1/4 of the amount called for since it is hotter than a serrano pepper and substituted granny smith apples for the jicama which was unavailable at the store. It was pretty good, but I won’t give 5 stars unless it is out of this world.