pineapple, jicama + cucumber salad

This recipe is great as a side dish, or as a topping for grilled fish alongside some fresh cilantro pesto. Jicama has a crisp, white flesh that adds a nice crunch to the salad, while the pineapple offers sweetness.

1/2 fresh pineapple, peeled, cored, and cut into 1/2-inch dice
1/2 jicama, peeled and cut into 1/2-inch dice
1 medium English cucumber, cut into 1/2-inch dice
1/4 cup roughly chopped fresh cilantro
1 tablespoon honey
Juice from 1 lime
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons canola oil

  1. In a large bowl, combine pineapple, jicama, cucumber, and cilantro.
  2. In a small bowl, combine honey and lime juice. Season with salt and pepper. Whisk in oil until emulsified. Taste for flavor and adjust as desired. Pour over pineapple mixture and gently toss to combine. Serve immediately.

Serves 6-8.

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