Sunday, November 1, 2009

Jicama Salad with Pineapple and Cucumber



I have to admit that until I made this salad,  I've only had jicama occasionally at Mexican restaurants. I love its crisp, apple-like texture and the fact that it takes on the essence of the other ingredients that it's prepared with. But there's a reason that I only ate it in Mexican restaurants- taking the time to peel the thing was never on my agenda.

It was sure worthwhile though, once I finally left the store with a large jicama, peeled through the rough skin, and diced it. I thought it would make a refreshing, sweet salad for a Dia de Los Muertos dinner- with some diced pineapple (I bought a small container of fresh cubed pineapple and added the pineapple and it's juice to the salad), cucumber, and cilantro, it's definitely a festive dish that will balance out a spicy entree that you might prepare!

Alright Jicama, maybe you've got me convinced that you're worth the wait.


The Whats:

* 1 jicama, peeled and diced
* 1 hothouse cucumber, diced
* 1 cup of diced pineapple
* 2 tbsp. fresh lime juice
* 1 tbsp. fresh chopped cilantro

The Hows:

1) In a large mixing bowl, combine all the ingredients and mix well. Allow one to two hours in the refrigerator to chill and allow flavors to blend before serving.

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