2000s Recipes + Menus
Mexican Pineapple Salad
Serves4 to 6 (side dish)
- Active time:15 min
- Start to finish:15 min
February 2009
Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia.
- 1 (3-lb) pineapple, peeled and diced
- 1/2 lb jicama, peeled and cut into 1/4-inch pieces
- 1 (7- to 8-oz) avocado, cut into cubes
- 1 small red onion, thinly sliced (1/2 cup)
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
-
Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.
- Keywords
- ian knauer,
- quick kitchen,
- mexican,
- fruit,
- salad
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