Prep 15 mins
Cook 0 mins
For the salad
- 3 cups fresh pineapple, cut into 1/3-inch cubes
- 8 ounces jicama, peeled and cut into 1/3-inch cubes
- 1⁄2 cup thinly sliced red onion
- 2 avocados, peeled and cut into thick slices
- 1 cup shelled whole pecans
For the Honey Dressing
- 1 cup orange honey
- 1⁄4 cup Dijon mustard
- 3⁄4 cup cider vinegar
- 1 tablespoon sea salt
- 1 teaspoon fresh ground black pepper
- 3 tablespoons water
- 1⁄4 cup olive oil
- Mix the pineapple, jicama and onion together and set aside.
- Drizzle the pineapple mixture with the honey dressing, to taste.
- Serve, garnished with the avocado slices, and the pecans.
I really enjoyed this!! I halved the recipe for 2 of us and definitely didn't need all of the dressing but the flavors were great. I made it to accompany the fish, but while I was making the salad I had some grill flareups!!
Four out of four diners agreed--five stars. I halved the recipe and still had more than enough salad for the four of us. I halvd the dressing and have, in addition to some leftover dressed salad, a small jar of extra dressing. But this is not a problem--it is delicious and will be put to good use. I was forced to use canned pineapple as the available fresh was of poor quality. This substitution does not seem to have hurt the salad (though I am sure it would be even better with good fresh pineapple). I also used pineapple juice instead of the water in the dressing and used mesquite honey and my spiced walnuts instad of pecans. Next time I will have to try it with your Oaxacan Grilled Fish, Melissa.