Jicama, Carrot, and Pineapple Salad
Jicama, Carrot, and Pineapple Salad
Ensalada de Jicama, Zanahoria, y PiñaThin 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.
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Serve cold.
Note:
To prevent too much juice from accumulating in the salad, add the pineapple just before serving.
To prevent too much juice from accumulating in the salad, add the pineapple just before serving.
