Bright, crunchy, and built for hot days. Thin ribbons of jicama, pineapple, and orange get layered with cucumber and lettuce, then finished with a vinaigrette of Japanese Dark Toasted Sesame Olive Oil and Pineapple Balsamic Vinegar. The dressing doubles down on the pineapple already in the bowl, so every bite ties back together.
Ingredients:
For the vinaigrette
- 1/3 cup Olive Amelia Japanese Dark Toasted Sesame Olive Oil
- 1/4 cup Olive Amelia Pineapple Balsamic Vinegar
- 1 small garlic clove, finely chopped
- 1/2 serrano chile, finely chopped
- 1/2 teaspoon fine sea salt
For the salad
- 1/4 cup pepitas (pumpkin seeds)
- 1 small jicama (about 8 oz.), peeled
- 1/4 small pineapple, peeled
- 2 to 3 Persian cucumbers (about 4 oz. total)
- 2 navel oranges
- 1 to 1 1/2 heads little gem lettuce (or hearts of romaine)
- 1 small red onion
- 1 serrano chile, thinly sliced, for garnish
- Tender herbs, such as basil, cilantro, dill, or parsley
- Flaky sea salt (such as Maldon), for finishing
Instructions:
- In a jar, combine the Olive Amelia Pineapple Balsamic Vinegar, garlic, chopped serrano, and salt. Shake well until the salt dissolves and the mixture is combined.
- Add the Olive Amelia Japanese Dark Toasted Sesame Olive Oil to the jar. Cover and shake again until emulsified. Set aside.
- Heat the pepitas in a small skillet over low heat, stirring occasionally, until fragrant and lightly golden, about 4 minutes. Transfer to a plate to cool.
- Cut the jicama and pineapple lengthwise in half, then slice both very thin using a mandoline or sharp knife, about 24 slices of jicama and 16 of pineapple. Thinly slice the cucumbers. Peel and segment the oranges into 8 slices each. Separate the lettuce into leaves. Thinly slice the red onion into rings, saving the small center rings. Thinly slice the second serrano.
- Divide the jicama among 4 plates. Layer the pineapple, cucumber, and orange slices on top. Add the lettuce leaves, 2 to 3 red onion rings per plate, the toasted pepitas, and the sliced serrano.
- Scatter the herbs over each plate. Drizzle generously with the vinaigrette and finish with flaky sea salt. Serve any remaining vinaigrette on the side.