Fresh Pineapple Salad with Pickled Jicama and Carrots
This salad is fresh and light. You can pair it with a protein of your choosing, but I love it all by itself.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 servings
Calories 331 kcal
Ingredients
Salad:
- 1 ripe pineapple peeled cored and cut into large slices
- 1 lb jicama peeled and cut into matchstick size pieces
- 1 lb carrots peeled and cut into matchstick size pieces
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1 teaspoon kosher salt
Dressing:
- 1/4 cup fresh lime juice
- zest from one lime
- 1 teaspoon fresh ginger grated
- 1 tablespoons honey
- pinch of salt
- 2 tablespoons light flavored olive oil
Garnish:
- Fresh Thai basil and/or fresh mint chopped
- 2 tablespoons unsalted peanuts chopped
- 1 shallot thinly sliced
- 2 tablespoons oil
Instructions
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In a small mixing bowl, add water, vinegar, sugar and salt. Toss with prepared jicama and carrots. Set aside for 15-20 minutes. Meanwhile, prepare garnishes and set aside. Prepare shallots by adding oil to a skillet and heating until shallots sizzle as they are added. Carefully brown and crisp the shallots. Place the browned shallots on absorbent paper towels and set aside with other garnishes.
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To prepare dressing: Mix lime juice, zest, ginger, honey, salt and oil in a small mixing bowl. Whisk until honey dissolves. Set aside.
-
Add pineapple to vinegar mix, jicama and carrots. Toss together. Drain off vinegar and return to large mixing bowl. Toss with lime dressing. Garnish with basil, mint, peanuts and shallots.
Nutrition Facts
Fresh Pineapple Salad with Pickled Jicama and Carrots
Amount Per Serving
Calories 331
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 447mg19%
Potassium 577mg16%
Carbohydrates 55g18%
Fiber 8g32%
Sugar 40g44%
Protein 3g6%
Vitamin A 12735IU255%
Vitamin C 95.2mg115%
Calcium 56mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.