|Cucumber, jicama, and fresh pineapple with a spicy Sriracha vinaigrette all make this salad special.|
Right on the heels of all those favorite cucumber salads, here's a brand new cucumber salad that I think is also going to become a favorite of mine. Not only does it have Sriracha Sauce (which I think makes just about anything taste better), but the salad includes jicama and fresh pineapple, two ingredients I don't get to use nearly often enough. When I tested this recipe we absolutely could not stop eating it. In fact, the only thing was that it didn't keep well in the fridge overnight; the next day the spicy flavor just overwhelmed everything else. No worries though; if you're making more than can be eaten right away just put the dressing on part of the salad and store the extra dressing and cut-up cucumber, jicama, and pineapple separately in the fridge. Then the next day you can combine the leftovers and have this spicy, fruity, refreshing salad a second time!
Cut up 1 lb. of diced jicama cubes. (Peeling the jicama may be the hardest part of making the salad. I like to cut it in thick slices and then peel the edges.)
How to Cut Up a Pineapple if you haven't done it.)
I used small Persian cucumbers, so I didn't bother to peel them. Cut the cucumbers into half-moon slices.
(Makes about 6 servings, recipe adapted from Easy Party Food, a special-interest publication of Sunset Magazine.)
half of a large jicama, peeled and diced into cubes
(about 1 lb. jicama cubes)
half of a large fresh pineapple, peeled and diced into cubes (about 1 lb. pineapple cubes)
3 small Persian Cucumbers or garden cucumbers, cut into half-moon slices
2 T fresh-squeezed lime juice
1/2 tsp. ground Ancho chile (or any mild chile powder)
1-2 tsp. Sriracha Sauce (start with 1 tsp. and taste for hotness)
1/2 tsp. salt
1 T grapeseed oil (or other neutral-flavored vegetable oil)
Peel jicama and dice enough to make 1 lb. of jicama cubes. (I like to cut it into thick slices and peel the edges with a vegetable peeler.) Cut away the outside of the pineapple, then cut enough to make 1 lb. pineapple cubes. Wash cucumbers, peel if needed, and then cut cucumbers into half-moon slices.
Combine the diced jicama, diced pineapple, and cucumber slices in a bowl. Stir together the lime juice ground Ancho chile, Sriracha Sauce, and salt and then whisk in the oil. Stir dressing into salad ingredients and serve right away.
I didn't think this kept well overnight in the fridge; the next day the spicy flavor was all you could taste. If this is more salad than you'll eat right away, save half the salad and dressing and refrigerate separately, then combine when you're ready to eat the leftovers.
South Beach Suggestions:
Jicama and cucumber are both very low-glycemic ingredients, so even with the generous amount of pineapple this is a good choice for phase 2 or 3 of the South Beach Diet. I'd love this as a side dish with something like Cuban Flank Steak or Grilled Halibut with Cumin and Lime.
More Tasty Salads with Jicama that You Might Enjoy:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Chopped Salad with Sugar Snap Pea, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans from Kalyn's Kitchen
Spicy Broccoli-Jicama Salad with Red Bell Pepper and Black Sesame Seeds from Kalyn's Kitchen
Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette from Kalyn's Kitchen
Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
Mexican Jicama-Pineapple Salad from Eating Out Loud
Jicama Mango Salad from Guilty Kitchen
Jicama-Kiwi Salad with Basil-Lemon Vinaigrette from Enlightened Cooking
Jicama, Broccoli, and Orange Slaw from He Cooks, She Cooks
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)