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Pineapple, Jicama and Avocado Salad




Source of Recipe


Eating Well-Fall/02






List of Ingredients



• 2 cups chopped fresh pineapple (reserve 2 tablespoons juice)
  
• 1 small-medium jicama, about 1/2 pound, peeled and cut into 1/2-inch cubes
  
• 2 ripe Haas avocados, peeled and cut into 1-inch cubes
  
• 1/2 small red onion, quartered and thinly sliced
  
• 1/4 cup apple-cider vinegar
  
• 1/4 cup extra-virgin olive oil
  
• 2 tablespoons unsweetened pineapple juice, if needed
  
• 1/2 teaspoon salt, or to taste
  
• freshly ground pepper, to taste
  
• 1 teaspoon finely chopped fresh flat-leaf parsley
  
• 1 teaspoon finely chopped fresh cilantro
  
• 1/2 teaspoon sugar (optional)
  
• 3 ounces cream cheese, well chilled, cut into chunks
  
• 1/2 cup broken pecan halves, toasted
  






Instructions



1. Place pineapple, jicama, avocados and onion in a large bowl.
   
2. Whisk vinegar, oil, pineapple juice (reserved or canned), salt and pepper in a small bowl. Stir in parsley and cilantro. Taste and add sugar to balance flavors, if desired. Pour this dressing over the pineapple mixture and toss to coat well.
   
3. To serve, place 1/3 of the pineapple mixture in a serving bowl. Scatter 1/3 of the cream cheese and 1/3 of the pecans on top. Layer another 1/3 of the pineapple mixture and top with another 1/3 of the cream cheese and pecans. Finish the salad with the remaining pineapple mixture and top with cream cheese and pecans. Serve immediately.
   
4. Servings: 8
   
5. serving size: 1 cup. 250 cal, 22g fat, 13g carb, 3g pro, 6g fiber, 180mg sod.