Mexican Pineapple Salad Recipe | Epicurious
Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the [cilantro-chipotle tilapia](/recipes/food/views/351295) .
Keywords
- mexican
- pineapple
- jicama
- avocado
- starter
- side
- dinner
- nut free
- gluten free
- dairy free
- vegan
- vegetarian
- easy
- quick
- weeknight meals
- 30 minutes or less
- 5 ingredients or fewer
- no-cook
- summer
- gourmet
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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