Photo: Anna Pelzer
Mexican Pineapple Salad
6 ingredients
Makes 4 to 6 (side dish) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
534
Calories
6g
Protein
36g
Fat
56g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3-pound) pineapple, peeled and diced
- 1/2 pound jicama, peeled and cut into 1/4-inch pieces
- 1 (7-to 8-ounce) avocado, cut into cubes
- 1 small red onion, thinly sliced (1/2 cup)
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes