Name: Mexican Pineapple Salad
Cook time: 15 min
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

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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.

Recipe notes

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