MEXICAN PINEAPPLE SALAD

By BobD

Ingredients

• 4-6 SERVINGS
• 1 (3-lb) pineapple, peeled and diced
• 1/2 lb jicama, peeled and cut into 1/4-inch pieces
• 1 (7- to 8-oz) avocado, cut into cubes
• 1 small red onion, thinly sliced (1/2 cup)
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon distilled white vinegar

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.