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2000s Recipes + Menus
Mexican Pineapple Salad
Serves
4 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.
Recipe by
Ian Knauer
Photograph by
Romulo Yanes
Keywords
ian knauer
,
quick kitchen
,
mexican
,
fruit
,
salad
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Quick Kitchen
Recipes that can be prepared in 30 minutes active time or less.