Ingredients

• 2 serranos peppers , seeded and minced
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 1 bunch fresh cilantro , minced
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 cups olive oil
• 0.5 freshs pineapple - peeled , cored, and cut into chunks
• 1 jicama , peeled and julienned
• 3 cups mixed baby greens
• 1 avocado - peeled , pitted and diced

Instructions

1. 1 Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
2. 2 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. Serve NOW!

Nutrition per serving