Pineapple salad

Some very nice people gave me a subscription to Gourmet Magazine for Christmas and I've been awaiting its arrival. I was so excited when I finally got my first edition. Reading through, I marked many recipes I want to try; this was the first and it didn't disappoint.

I love salads that mix in fruit; I love the sweetness and tartness that fruit adds. This salad was a great mixture of taste and texture - sweet pineapple, creamy avocado, crunchy jicama, spotted with little bursts of flavor from the cilantro.

This was quite a lot of salad for 2 people, so I ate it again the next night. This time I added a sprinkling of crumbled feta and some freshly ground pepper -- it was even more amazing! Sweet, savory, light, crunchy, and delicious!


Mexican Pineapple Salad
adapted from Gourmet Magazine February 2009

1 (3lb) pineapple, peeled and diced
1/2 lb jicama, peeled and cut into 1/4-inch peices
1 avocado, diced
1 small red onion, thinly sliced (I actually only used half the onion, it was plenty)
1/4 cup chopped cilantro
2 Tbsp olive oil (I doubled this)
1 Tbsp distilled white vinegar (I used 2 Tbsp white wine vinegar)

Toss ingredients together and season with salt and pepper.

Note: I suggest you make this salad one day in advance and store in the refrigerator. To serve, bring the salad to room temperature and sprinkle with crumbled feta and add some freshly ground pepper to taste.