Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

Maren Caruso
NOTES: You can prepare step 1 up to 2 hours ahead. Cover and chill vegetable platter.

Yield:

MAKES: About 12 servings

Recipe from

Nutritional Information

Calories 39
Caloriesfromfat 7 %
Protein 0.6 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 9.6 g
Fiber 2.4 g
Sodium 99 mg
Cholesterol 0.0 mg

Ingredients

1 pound peeled jicama
1 rinsed cucumber (12 oz.)
1 pound peeled and cored fresh pineappple
1 lime
1/2 teaspoon cayenne
1/2 teaspoon paprika or ground ancho chile

Preparation

1. Cut jicama, cucumber, and pineapple into sticks or slices about 2 inches long and 1/2 inch thick. Arrange on a platter. Squeeze lime over vegetables and fruit.

2. In a small bowl, mix cayenne, paprika (or ground dried ancho chile), and salt. Sprinkle half the mixture over vegetables and fruit. Offer lime wedges and remaining chile salt to add to taste.

Note:

October 2004