Jicama, Carrot, and Pineapple Salad

Ensalada de Jicama, Zanahoria, y Piña

Thin matchsticks of jicama and shredded carrot combined with pineapple is a refreshing salad that's very easy to make if you use precut pineapple. Serve with grilled halibut, swordfish, or chicken breast.

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Ingredients

Makes 4 servings

▢ 1 medium jicama peeled and cut into thin sticks
▢ 2 medium carrots peeled and coarsely grated
▢ 1½ cups fresh or canned pineapple chunks well drained and cut in half (see Note)
▢ 1 jalapeño chile seeded, veins removed, and finely chopped
▢ 2 tablespoons fresh lime juice
▢ 2 tablespoons olive oil
▢ ½ teaspoon salt or to taste

Instructions

In a large bowl, mix the jicama, carrots, pineapple, and jalapeño.
In a small bowl, whisk together the lime juice, oil, and salt.
Pour over the salad and toss to coat.
Refrigerate at least an hour.

Notes & Wine Advice

Serve cold.

Note:
To prevent too much juice from accumulating in the salad, add the pineapple just before serving.

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Course; Fruit / Salad

Cuisine; Mexican