Jicama Salsa with Pineapple and Cilantro

Menu Part: 
Appetizer
Cuisine Type: 
Latin
Serves: 
5 cups

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.

Ingredients

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

Steps

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 

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources