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
Preparation
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
