Jicama And Pineapple Salad In A Cilantro
This chef-curated Jicama And Pineapple Salad In A Cilantro offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 27g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 423 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Jicama And Pineapple Salad In A Cilantro offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Jicama And Pineapple Salad In A Cilantro to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Jicama And Pineapple Salad In A Cilantro, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Vinaigrette
- 2 serrano peppers, seeded and
- minced
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 bunch fresh cilantro, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black
- pepper
- 1/4 cup olive oil
- 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
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowlStep 2: Technique & Execution
Slowly drizzle in the olive oil while continually whiskingStep 3: Technique & Execution
Add the pineapple and jicama; toss to coatStep 4: Technique & Execution
Allow to sit 30 minutes to 1 hourStep 5: Technique & Execution
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 saladChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 423 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 27g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 22g | Complex, slow-digesting dietary fiber |
| Fat | 12g | Wholesome dietary lipids for micronutrient absorption |
Jicama And Pineapple Salad In A Cilantro
This chef-curated Jicama And Pineapple Salad In A Cilantro offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl
Technique & Execution: Slowly drizzle in the olive oil while continually whisking
Technique & Execution: Add the pineapple and jicama; toss to coat
Technique & Execution: Allow to sit 30 minutes to 1 hour
Technique & Execution: 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
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 3 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like high-moisture vegetables become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.