Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 c. cubed fresh pineapple, in 1/2 inch pcs (reserve 1 to 2 Tbsp. juice)
- Â Â About 1/2 lb. jicama (or possibly apple, cucumber or possibly celery ribs), peeled and cut
- Â Â into
- 1/2 x inch cubes
- 2 x ripe avocados, peeled and cut into 1 inch cubes
- 1/2 sm red onion, thinly sliced
- 1 x (3-oz) package softened cream cheese
- 1/4 c. vinegar (mixed-fruit, pineapple or possibly apple cider vinegar is best)
- 1/4 c. extra virgin olive oil
- 4 sprg fresh parsley, finely minced
- 4 sprg fresh cilantro, finely minced
- Â Â Salt and pepper to taste
- 1/2 c. pecan halves, toasted (see note)
Direcciones
- Place the pineapple, jicama, avocados and onion into a medium bowl. Cut the cream cheese into chunks and add in to the mix.
- In a small bowl, mix the reserved pineapple juice, the vinegar, oil, parsley and cilantro. Add in salt and pepper. Toss the pecans into the salad. Pour the dressing over the salad and toss very lightly to keep the cheese in chunks.
- Serve immediately.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
- Mexico" by Susana Trilling
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 884g | |
| Calories 1490 | |
| Calories from Fat 1176 | 79% |
| Total Fat 133.8g | 167% |
| Saturated Fat 29.99g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 316mg | 13% |
| Potassium 1918mg | 55% |
| Total Carbs 71.3g | 19% |
| Dietary Fiber 29.9g | 100% |
| Sugars 29.04g | 19% |
| Protein 15.1g | 24% |
