Pineapple Jicama Salad with Pineapple Habanero Vinaigrette (Edit recipe)

58 recipes
|
54 followers

This Pineapple Jicama Salad is crisp and refreshing, combining juicy pineapple, crunchy jicama, and cool cucumber, all tossed in a sweet and spicy pineapple habanero vinaigrette made with Profanity Jam's Pineapple Habanero Jelly. The salad has a great balance of heat, tang, sweetness, and crunch. Perfect for an appetizer or side dish on warm days.

Share

Save

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 6

Ingredients

Salad

2 cups Pineapple, diced, canned or fresh
2 cups Jicama, peeled and diced
1 whole English Cucumber, diced
0.25 cup Red Onion, diced
0.25 cup Cilantro, diced

Vinaigrette

3 Tbsp Pineapple Habanero Jam - Profanity Jam
1 Tbsp White Wine Vinegar
2 Tbsp Extra Virgin Olive Oil
1 whole Lime
.5 tsp Kosher Salt, or to taste
.25 tsp Black Pepper, or to taste

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, whisk together the pineapple habanero jelly, vinegar, lime juice, salt and pepper.
Slowly drizzle in the oil while whisking to emulsify.
Taste and adjust seasoning as needed.
In a large bowl, combine the diced pineapple, jicama, cucumber, onion and cilantro.
Pour the vinaigrette over the salad and toss to coat evenly.
Cover the bowl and place in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Notes

Canned or fresh pineapple can both be used, but fresh is recommended. For extra spice, add a chopped jalapeño.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	126
Fat:	5 g
Carbohydrates:	21 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	102 mg
Fiber:	5 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.