Pineapple-jícama salad (4+ servings)

Guess what? Spring is finally here. Let's celebrate with some sunny side-dish sweetness! (Hands up if you love alliteration!)

Jícama is still relatively new to me, although this isn't the first recipe I've posted that uses it. In case you aren't already familiar with it, jícama is a Mexican root vegetable with the crunch of a raw potato and the wateriness of a water chestnut.  Its snap and subtle sweetness make it a great partner for super-sweet, juicy pineapple.

This particular recipe comes from Mark Bittman's How to Cook Everything Vegetarian, and the only change I made was to increase the amount of pineapple. It makes a great companion to Mexican food (I served beside pineapple-black bean enchiladas). The mint is cool and refreshing, while the chile is hot and invigorating. The sweetness balances everything out, and the dish itself is very quick to put together. Plus, the colors are gorgeous! I'll definitely keep this recipe handy for summer nights when I don't feel like using the heat of the stove.

You will need:

  • 1 medium jícama, peeled and chopped into bite-sized pieces
  • 2 cups chopped fresh pineapple (It's definitely worth it to use fresh over canned here)
  • 2 Tbsp lime juice
  • half a jalapeño, chopped into big pieces for background heat (my preference) or diced for more aggressive, every-bite heat
  • 1/4 cup chopped mint leaves
  • pinch salt
  • sprinkle of onion powder (or you can use chopped scallions)

Steps:

  1. Put all ingredients into a serving bowl and toss gently to combine.

I can't wait to take this to a potluck or picnic sometime this season! It keeps nicely in the fridge; in fact, I think the heat and sweetness increased after a day or two.