![]() |
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. |