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Home > Diane's Pineapple Jicama Salad

Diane's Pineapple Jicama Salad

Included In Cookbook: 

Ingredients

1
Pineapple (peeled, cored, and cut in small cubes)
1
Small Jicama (peeled and cubed)
1
Red Pepper (cored and diced)
5
Large Cherry Tomatoes (cut in half)
1⁄2
Small Red Onion (diced)
2 stalks
Celery (diced)
1 cup
Cilantro leaves (chopped)
2
Limes (juiced)
 
Salt (to taste)

Description

Here’s a salad you can make in no time that will keep in the fridge for several days and makes a great side dish to Mexican and Asian dishes. In summer, it would be perfect on a hot day or at a picnic. Fun fact: jicama is the root of a plant that produces beans similar to lima beans, but beware!!! The beans of the jicama plant are toxic. A warm weather crop, jicama is sold only as the root, however, so no worries. Low in calories, jicama is packed with fiber and vitamin C.

Summary

Yield
Servings
SourceChef Diane Hagedorn

Instructions

  1. Cut the pineapple, jicama, red pepper, cherry tomatoes, red onion and celery in small pieces that are roughly the same size. Add to a large bowl and toss.
  2. Add chopped cilantro and toss.
  3. Add lime juice. Toss.
  4.  Add salt to taste. Toss and enjoy!