This salad is sweet, tangy and delicious. I originally read a similar recipe in a magazine while sitting in the waiting room at my dentist’s office. I was intrigued because I lovelove pineapple, but it had cucumber in it, which I absolutely abhor! Cumber is one of the four foods in the world that turn me into a picky eater toddler throwing a tantrum at the dinner table. I will not eat them. I do not like them touching my food and I will sit and pout if they are near my plate (bananas, celery and eggplant would be the others). I have been using a lot of jicama this summer and thought that it would make a great substitute for cucumber. It has the same kind of crunchy texture.
I served this salad with a side of chips for a super chunky chips and salsa kind of thing. You could also serve it over a bed of mixed greens or it would also go great with some grilled shrimp or tequila lime chicken as well.
Pineapple Jicama Salad with Cilantro Vinaigrette
For the Vinaigrette:
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 teaspoon ground cayenne pepper
2-4 Tablespoons olive oil (I used 3)
For the salad:
1/2 fresh pineapple, peeled, cored, and cut into chunks
1 small jicama, peeled and diced into cubes
1 small red onion, finely diced
1 (15-ounce) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, pitted and diced
For the Vinaigrette:
Combine all the ingredients in a bowl and whisk together until well blended. Set aside. (Vinaigrette can be made ahead of time and will keep in the fridge for about 1 week.)
For the salad:
Combine all ingredients, except the avocado, in a bowl and mix together. Add desired amount of vinaigrette and toss to coat. Salad can now be kept in fridge for up to 4 hours or served immediately.
Right before serving add avocado and gently toss to to coat avocado with dressing, but be sure not to mush it too much.
Here’s a quick and easy dip that’s perfect for any of your last minute cinco de mayo needs! All you need is a food processor and a few ingredients that are probably already in your pantry. This dip is easy to make and easy to serve, plus there’s not absolutely no cooking involved, which makes it a perfect summertime dip. I recommend serving it with tortilla chips and veggies, but you could use it with nachos or on quesadillas as well.
I felt that three chipotles was the perfect amount for this dip. It gave it a nice smoky, spicy taste, but it wasn’t spicy to the point that you couldn’t eat the dip. You notice the spice, but it’s subtle. I thought the dip was delicious when I made it, but it tasted even the better the next day. If you have the time, I would really recommend trying to stick it in the fridge for a few hours and let the flavors mingle.
Smoky Black Bean Dip
2 (15 ounce) cans black beans, drained & rinsed
5 large garlic cloves, coarsely chopped
1/2 onion, coarsely chopped
1 cup loosely packed fresh cilantro (leaves & stems)
2-4 limes, juiced
1/4 cup plain yogurt (I used Greek, you can use sour cream too)
2-4 chipotle chiles in adobo (depending on your heat preference), coarsely chopped
2 teaspoons ground cumin
1 teaspoon red chili powder
1 teaspoon smoked paprika
salt and freshly ground pepper, to taste
In a food processor, combine all ingredients except salt & pepper, and process until smooth. Taste for seasoning, add salt & pepper to taste, and if you prefer a thinner dip, continue processing, adding lime juice 1 tablespoon at a time until desired consistency is reached.
Garnish with 2 Tbsp. of chopped cilantro (if desired) before serving.
So apparently this March Madness business is finally coming to an end this weekend. Finally. I used to care about sports, but now I am more or less completely apathetic (with one exception). I think this is partially due to the false advertising of surrounding professional and college athletics in America. “March” Madness. We are now a week into April. Stop encroaching on a perfectly innocent month NCAA. However, I will consent to watching sporting events mainly because they allow for drinking at otherwise inappropriate hours of the day and snack foods, both of which I am a fan of.
Creamy ranch, a little kick from the jalapeños, tangy lime. It’s pretty much perfect the perfect dip in my book. I used mild jalapeños and mild green salsa, and while I did increase the amounts from the recipe I based my dip on, I didn’t find the jalapeño flavor or spiciness to be overwhelming at all. If you are a little more hesitant about spicy, you might want to cut back on the jalapeños and salsa and add to taste.
The other week I sad that this was my all-time favorite salad. I take it back. My life has totally changed. I was much younger and very naïve then. I was a lost soul and totally misguided because I had yet to have this salad. This salad is definitely the best salads I have ever had. I’m not quite sure where to start. Everything in this dish is perfect. I probably enjoyed this so much because it’s basically all of my favorite flavors and ingredients combine. The dressing was flavorful and really complemented all of the fresh ingredients. If I had a ripe avocado on hand, I definitely would have thrown it in as well. You could also substitute shrimp or steak for the chicken or leave the meat out all together for a great vegetarian meal. This recipe makes a lot of salad, be hungry, or save the rest for leftovers. If you want leftovers, don’t toss the whole salad in the dressing all at once; add the dressing to your individual servings to prevent soggy lettuce.
Chipotle Chicken Taco Salad Serves 4
1/2 cup chopped fresh cilantro
2/3 cup light sour cream or greek yogurt (or a combination of the two)
1 chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili or chipotle powder
2 garlic cloves, minced
3 limes, juiced
freshly ground pepper, to taste
To prepare dressing: combine all ingredients in a food processor or blender and blend until smooth and well mixed.
4 cups shredded lettuce (I used 1 head of ‘live’ butter lettuce)
2 chopped grilled skinless, boneless chicken breasts (or you can use rotisserie chicken)
2 large tomatoes, diced with seeds discarded
1/2 red onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole-kernel corn, rinsed and drained
1/2 (15-ounce) can large black olives, sliced
1 cup Monterey jack cheese, shredded
crushed tortilla chips
To prepare salad, combine lettuce and remaining ingredients, except for the tortilla chips, in a large bowl. Drizzle dressing over salad; toss gently to coat. Top with tortilla chips. Serve immediately.