Pineapple Salad - Mexico

For Oaxacan Grilled Fish - Mexico.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 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

Directions

1. Mix the pineapple, jicama and onion together and set aside.
2. Drizzle the pineapple mixture with the honey dressing, to taste.
3. Serve, garnished with the avocado slices, and the pecans.