Pineapple Salad - Mexico

Submitted by Mme M

"For recipe#235164."

 

• Ready In: 15mins
• Ingredients: 12
• 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.

Reviews

[Jules127]

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!!

 

[Chef Kate]

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.