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Cuban Sweet Potato Salad With Pineapple And Jicama

Country.Chef's picture
Ingredients
  Sweet potato 1 Large, peeled and cut into 1/4 inch thick slices
  Extra virgin olive oil 2 Teaspoon
  Kosher salt To Taste
  Black pepper To Taste
  Fresh pineapple slices 3 (1 Inch Thick Round)
  Jicama 12 Ounce, peeled and cut into 1/2 inch thick rounds (1 Piece)
  Honey 2 Tablespoon
  Limes 1⁄2 , juiced
  Lime zest 1⁄2
  Red pepper flakes 1 Teaspoon
Directions

Preheat grill to medium-high heat.
Brush grill rack with oil.
Brush sweet potato slices with 2 tsp oil; sprinkle with salt and pepper.
Grill sweet potato, pineapple, and jicama slices, covered, over direct heat for 3-5 minutes per side, turning once.
Cut sweet potatoes into small pieces.
Slice pineapple rounds into tidbits.
Cut jicama rounds into matchsticks using a crinkle cutter.
Place potato, pineapple, and jicama pieces in a bowl.
Whisk together honey and lime juice; stir in lime zest and pepper flakes.
Drizzle dressing over sweet potato mixture; toss to coat ingredients.
Season salad to taste with kosher salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Jicama
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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