Mexican Pineapple SaladRomulo Yanes
Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia .
Recipe information
Total Time
15 min
Yield
Makes 4 to 6 (side dish) servings
Ingredients
1
(3-pound) pineapple, peeled and diced
1
/2 pound jicama, peeled and cut into 1/4-inch pieces
1
(7-to 8-ounce) avocado, cut into cubes
1
small red onion, thinly sliced (1/2 cup)
2
tablespoons olive oil
1
tablespoon distilled white vinegar
Need to make a substitution?
Preparation
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.