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





Yields
MAKES: About 12 servings

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

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




Maren Caruso
 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
Step 1
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.

Step 2
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories39
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 99mg5%
Total Carbohydrate 9.6g4%

Dietary Fiber 2.4g9%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.