Mexican Pineapple Salad

Mexican Pineapple Salad (Alliekatt33)
Active time:15 min Start to finish:15 min
February 2009
Serves 4 to 6 (side dish)

**Notes - I didn't use jicama because I'm just not a fan. After plating the dish together with a side of brown rice, I found that it really needed a squeeze of lime over everything.

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia.

1 (3-lb) pineapple, peeled and diced
1/2 lb jicama, peeled and cut into 1/4-inch pieces
1 (7- to 8-oz) avocado, cut into cubes
1 small red onion, thinly sliced (1/2 cup)
1/4 cup chopped cilantro
2 tablespoons olive oil
1 tablespoon distilled white vinegar

Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.