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Carmelized Pineapple Jicama Clementine Salad8 servings Adapted from Gourmet Magazine |
| • | 1/2 tsp. chopped garlic |
| • | 1/2 tsp. salt, plus more to taste |
| • | 1 tbsp. fresh lime juice |
| • | 3 tbsp. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 6 tbsp. olive oil |
| • | 1/2 tsp. black pepper |
| • | 8 clementines, peeled & cut crosswise |
| • | 1 lb. jicama, peel & cut into matchsticks |
| • | 1 small red onion, thinly sliced |
| • | 3/4 cup packed cilantro sprigs |
| • | 1/2 cup crumbled queso fresco or mild feta |
| • | 1/3 cup raw green (hulled) pumpkin seeds, toasted |
| Method: | |
| 1. | Mince and mash garlic to a paste with salt. |
| 2. | Whisk garlic together with lime juice, Carmelized Pineapple, oil and pepper in a large bowl. |
| 3. | Just before serving, add clementines, jicama, onion and cilantro and gently toss. |
| 4. | Season with salt to taste. |
| 5. | Sprinkle with cheese and pumpkins seeds and serve. |
