Follow these steps for perfect results
vegetable oil
white wine vinegar
shallot
minced
fresh cilantro
chopped
ground cumin
salt
fresh ground pepper
baby spinach
jicama
small
fresh pineapple
cubed
cilantro leaf
Peel the jicama.
Cut the jicama into 3-inch-long matchstick-size strips.
Trim the stems of the spinach.
Whisk together vegetable oil, white wine vinegar, minced shallot, chopped fresh cilantro, and ground cumin in a small bowl.
Season the dressing with salt and fresh ground pepper.
Combine spinach, jicama, and cubed fresh pineapple in a serving bowl.
Add cilantro leaves to the salad.
Toss the salad with enough dressing to coat.
Expert advice for the best results
Add a pinch of cayenne pepper for a spicy kick.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance
Serve in a colorful bowl.
Serve as a side dish with grilled chicken or fish.
Complements the salad's acidity and herbal notes
Discover the story behind this recipe
Jicama is a popular ingredient in Mexican cuisine.
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