Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)
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Maren Caruso
NOTES: You can prepare step 1 up to 2 hours ahead. Cover and chill vegetable platter.
How to Make It
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.
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
Directions
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.
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