TL/DR – Jicama Pineapple Salad. A crunchy, tart, sweet and slightly spicy side salad perfect to serve with tacos. Easy to make and can be made a day ahead to save time. –
Jicama! It’s crunchy, a little starchy, satisfying, light, and works well with a variety of flavors. It is a root vegetable, but doesn’t need to be cooked. You need a sharp knife to cut away the skin. The inside has a texture similar to an apple or an Asian pear. This recipe draws on the traditional Mexican snack, jicama with chili powder and lime or lemon juice. It is crunchy, sour in a good way, a bit spicy, and mildly sweet.
I like to add red bell peppers for the color, but their sweetness is highlighted by the pineapple. I am not a raw onion fan, but I can see thin slivers of red onion mixed in for those who are fans. Or pickled red onion!
It comes together quickly and can be made a day ahead, though if you are sneaking bites as you make it, you won’t want to wait.
Serve this as a healthy side for a brunch dish like Southwestern Crustless Quiche, or alongside Grilled Shrimp Tacos. A Ginger Lime Fizz mocktail also jives really nicely with these flavors.
Jicama Pineapple Salad
Ingredients
- 1/2 jicama, peeled and cut into thin strips about 1 inch long and 1/4 inch wide
- 1/2 red bell pepper, cut into thin strips the same size as the jicama
- 1 1/2 cups pineapple, cubed
- 1 T cider vinegar
- 1 T extra virgin olive oil or canola oil
- 1 T agave nectar
- juice and zest of one lime
- 1/4 t kosher salt
- 1/4 t chili powder
Directions
- Step 1 Cut the jicama, peppers and pineapple and place in a medium sized bowl.
- Step 2 In a small bowl, whisk together the remaining ingredients, then pour over the jicama pineapple mixture.
- Step 3 Toss well and refrigerate or serve immediately.
