This salad, ripped right out of the pages of Gourmet, was the answer to what to do with that honkin' pineapple sitting on my table - not that I need an excuse to eat pineapple. Pineapple, jicama, avocado,cilantro, and onion in a simple olive oil and vinegar dressing was perfect as a light side to the spicy tempeh tacos I fixed.
adapted from Gourmet
serves 4-6 as a side
1 pineapple, peeled and diced
1/2 lb jicama, peeled and cut into 1/4-inch pieces
1 avocado, cubed
1/2 small red onion, thinly sliced
1/4 cup cilantro, chopped
2 tablespoons olive oil
1 tablespoon white or rice vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
- Toss all ingredients together in a large bowl, and serve. Boom!