Jicama and Pineapple Salad in a Cilantro Vinaigrette

2 serrano peppers, seeded and minced

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

1 bunch fresh cilantro, minced

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup olive oil

½ fresh pineapple - peeled, cored, and cut into chunks

1 jicama, peeled and julienned

3 cups mixed baby greens

1 avocado - peeled, pitted and diced

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.

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!