Salad: United States – Pineapple Yam-Bean Avocado Salad with Citrus-Garlic Lime Dressing
Serving Size: 4
Approximate Time
Prep
20 min
Cook
0 min
Additional
10 min
Total
30 min
Ingredients
2 cups fresh pineapple, cut into bite-size chunks 2 cups jicama, peeled and cut into thin matchsticks 1 ripe avocado, sliced 4 radishes, thinly sliced 1 / 4 small red onion, very thinly sliced 1 / 4 cup fresh cilantro leaves, roughly chopped 1 small jalapeño, thinly sliced (optional) 2 tbsp toasted pepitas (pumpkin seeds) 3 tbsp freshly squeezed lime juice 2 tbsp freshly squeezed orange juice 1 tsp finely grated orange zest (or lime zest) 1 small garlic clove, finely grated 1 / 4 tsp ground cumin 1 / 4 tsp dried oregano, crumbled 1 / 2 tsp honey 1 / 4 cup extra-virgin olive oil 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste
Instructions
In a small bowl, whisk lime juice, orange juice, zest, honey, garlic, cumin, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine pineapple, jicama, radishes, red onion, and jalapeño (if using). Toss with about half the vinaigrette and a pinch of salt. Gently fold in avocado and cilantro. Add more vinaigrette to taste. Sprinkle with toasted pepitas and serve right away, or chill 10 minutes to let flavors meld; serve alongside Cuban-Style Pork Chops.
Nutrition Information
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