We made this fresh Mexican Pineapple Salad for Sunday’s Mexican-themed pot luck.
Quick and easy,and a fresh unusual taste. It was our first time using jicama, which has a mild taste and an apple-ly sort of consistency. It seems like a great ingredient to add crunch to future salads!
The recipe (via epicurious) is from a 2009 issue of Gourmet, showing us again that the magazine continues to give long after it has been put to rest.
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
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Taking a cue from the commenters, we added lime juice and fresh cilantro, and added salt and pepper to taste.