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Nutty Tropical Salad

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B6, H, C, E
    MineralsSelenium, Copper, Natrium, Fluorine, Manganese, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons rice wine vinegar

    2. 2 teaspoons fresh lime juice

    3. 3 tablespoons minced fresh cilantro

    4. 1 tablespoon minced shallots

    5. 1 teaspoon minced ginger

    6. Pinch sugar

    7. 1/4 cup macadamia nut oil

    8. 1/4 cup grapeseed or peanut oil

    9. 1/4 teaspoon salt

    10. 1/8 teaspoon freshly ground black pepper

    11. 1 pound fresh arugula, tough stems removed, rinsed, and spun dry

    12. 8 ounces Serrano ham, very thinly sliced and cut into pieces

    13. 1 cup cubed fresh pineapple

    14. 1 mango, peeled, seeded, and cubed

    15. 1 small jicama, peeled, quartered, and very thinly sliced

    16. 1 large firm-ripe avocado, peeled, seeded and cubed

    17. 1/2 cup macadamia nuts, lightly toasted

    18. Chopped fresh chives, garnish

    Instructions Jump to Ingredients ↑

    1. In a medium bowl, whisk together the vinegar, lime juice, cilantro, shallots, ginger, and sugar. Add the oils in a steady stream, whisking, until emulsified. Season with salt and pepper and whisk to combine.

    2. In a large bowl, combine the arugula and ham and toss with dressing to coat. Add the pineapple, mango, jicama and avocado and lightly toss to combine and coat with dressing. Adjust seasoning with salt and pepper, to taste.

    3. Divide among 4 large plates and top each serving with nuts. Drizzle with dressing, as desired. Garnish each serving with chives and serve.

    4. Yield : 4 servings

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