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Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette

· by · 9 Comments

This is one of my all time favorite salads, and it’s fantastic served with a Latin-inspired menu. For me, the star of this salad is the jicama. If you have never had jicama, don’t let that scare you away. Jicama is a root vegetable, sometimes called a Mexican or Chinese potato, and that is what it looks like — a potato. It has a brown rough skin that you peel just like a potato. Inside, it is the consistency of a potato, but it has a sweet crunchy taste. It is perfect raw in salads or on a veggie tray because it won’t turn brown and mushy. It has a crunch similar to a water chestnut and is wonderful thrown into a variety of Asian dishes such as a stir-fry or mixed in a coleslaw. Let me know if you give it a try.

Raspberry-Cilantro-Dressing

Mixed Fruit and Jicama Salad with Raspberry Cilantro Vinaigrette
 
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Author:
Serves: Serves 6-8
Ingredients
For the vinaigrette:
  • 1 small bunch cilantro, roughly chopped
  • 1 jar (12 ounces) Raspberry Preserves
  • ⅓ cup fresh lime juice, about 3-4 limes
  • 1 clove garlic, minced
  • ½ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup canola or vegetable oil
For the salad:
  • 12 cups of mixed salad greens (I used Baby Spring Mix and Romaine)
  • ½ jicama, peeled and sliced into matchsticks
  • ½ small red onion, thinly sliced
  • 4 cups fruit, I used sliced strawberries, blueberries and mandarin oranges
  • 1 package (4 ounce) crumbled feta or goat cheese
  • ½ cup roasted pumpkin seeds
Instructions
For the vinaigrette:
  1. In the bowl of a food processor, combine the cilantro, Raspberry preserves, lime juice, garlic, red wine vinegar, kosher salt and pepper.
  2. Process until smooth.
  3. With the processor running add the oil in a slow steady stream through the chute.
  4. Continue to process until emulsified.
  5. Pour into a jar and refrigerate until serving time.
For the salad:
  1. In a large bowl, combine the salad greens, jicama, and red onion.
  2. Dress with desired amount of dressing.
  3. (Any leftover dressing can be kept for up to a week in the fridge.)
  4. Divide salad greens mixture evenly between plates.
  5. Top with fruit, cheese, and pumpkin seeds.


Enjoy!

Kim



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Comments

  4. Lindsey says

    What a beautiful salad! I am obsessed with jicama in salads! 🙂 Thanks for sharing at Foodie friends Friday! Love the fruit combination, the cheese element, and the pumpkin seeds for a little crunch and a little salt. Perfection!

    Reply

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