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Jicama & Pineapple Spinach Salad with Sriracha Buttermilk Dressing Recipe

Liven up your meal with this fresh spinach salad, filled with jicama, pineapple and avocado, and topped with a creamy Sriracha dressing.
Prep Time20 mins
Total Time20 mins
Course: Salads, Side Dishes
Cuisine: American
Keyword: Gluten Free
Servings: 6 Servings (Side Salad)
Calories: 101kcal


The Dressing:

  • 1/3 cup nonfat plain Greek yogurt
  • 1/3 cup lowfat buttermilk well shaken
  • 1 teaspoon agave nectar
  • 1 teaspoon fresh lime juice
  • 3/4 teaspoon sriracha or more to taste
  • 1/8 teaspoon salt

The Salad:

  • 6 cups spinach leaves
  • 1 cup diced jicama
  • 1 cup chopped fresh pineapple
  • 1 avocado chopped


The Dressing:

  • In a small bowl, whisk together the yogurt, buttermilk, agave nectar, lime juice, Sriracha (amount to taste) and salt.

The Salad:

  • Place the spinach leaves in a serving bowl.
  • Over the top, sprinkle the jicama, pineapple and avocado.
  • Serve with the dressing.


Weight Watchers Points: 2 (Points+), 1 (Old Points)


Serving: 1.5Cups Salad + 1.75 Tbsp Dressing | Calories: 101kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2880IU | Vitamin C: 29.9mg | Calcium: 70mg | Iron: 1.2mg