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Pineapple-Jicama Salad

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A crunchy root vegetable typically enjoyed raw in Mexican home cooking, jicama comes together with pineapple, watercress, jalapeno and lime juice for a bright, citrusy salad ready in minutes.
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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Directions

  1. Whisk the juice of 2 limes, 2 tablespoons each olive oil and finely chopped cilantro and shallot, 1 teaspoon each hot sauce and honey, and 1/4 teaspoon each ground cumin and kosher salt in a large bowl. Toss with 1 bunch chopped watercress, 2 cups cubed pineapple, 1 small jicama (peeled and cut into matchsticks) and 1 thinly sliced red jalapeno; season with salt.