Jicama, Pineapple, and Fresh Mint Salad
The combination of crisp jicama, sweet pineapple, tart lime juice, and cool mint make a tropical salad that smells as refreshing as it tastes. It’s great for grilling out or potluck barbecues and can be made up to 24 hours in advance. (Chop the fresh mint and add to the salad just before serving.) Adapted from How to Cook Everything Vegetarian by Mark Bittman.
Ingredients
- 1 medium jicama a little bigger than a softball, peeled and cut into ½” cubes
- 1½ cups small chunks of fresh pineapple plus 1 Tbsp pineapple juice if you have it
- 2 Tbsp lime juice scant
- ½ cup chopped scallions white and light green parts only
- ¼ cup chopped fresh mint leaves
Instructions
- Toss jicama, pineapple, pineapple juice, and lime juice in a bowl.
- Add scallions and chopped mint and toss to combine. Garnish with sprigs of fresh mint and serve.
Nutrition
Calories: 105kcalCarbohydrates: 26gProtein: 2gFat: 0.3gSaturated Fat: 0.1gSodium: 10mgPotassium: 381mgFiber: 10gSugar: 10gVitamin C: 72mgCalcium: 45mgIron: 2mg
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