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Maren Caruso Photo by: Maren Caruso

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

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

Sunset OCTOBER 2004

  • Yield: MAKES: About 12 servings

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.

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 7%
  • Protein: 0.6g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 9.6g
  • Fiber: 2.4g
  • Sodium: 99mg
  • Cholesterol: 0.0mg
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Jicama, Cucumber, and Pineapple Salad (Pico de Gallo) recipe

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