Jicama Salsa with Pineapple and Cilantro
Make a switch from the usual tomato-based salsa by combining juicy pineapple, crunchy jicama and creamy avocado. The contrasting textures add up to a more satisfying snack, and the flavorful produce helps fulfill the daily requirement for fruits and vegetables. Serve with baked pita chips to keep calories in check.
2 ripe avocados, diced in ¼-in. pieces
1½ cups diced jicama
3 tbsp. chopped cilantro
2 tbsp. lime juice
1 tbsp. minced red onion
1 tbsp. minced red bell pepper
1 tsp. minced Serrano chili, seeded
1 tsp. olive oil
2 cups chef-ready cuts frozen pineapple cubes, partially thawed
½ cup toasted flaked coconut, sprinkled with smoked paprika
Salt and black pepper, to taste
Tortilla chips, tostones or pita chips
1. In large bowl, combine avocados, jicama, cilantro, lime juice, onion, red pepper, Serrano chili and olive oil. Stir in pineapple and most of coconut; season to taste with salt and pepper.
2. Transfer to serving dish and sprinkle with remaining coconut. Serve with chips or tostones.
Recipe and photo courtesy of Dole Foodservice