| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Inactive: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 lime, zested and juiced
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 red jalapeno, seeded and finely diced Salt
- 2 semi-ripe mangos, peeled and grated
- 1 large jicama, peeled and grated
- 1 bunch cilantro, leaves chopped
- 1 ripe pineapple, peeled and cut into 3 equal rounds
Instructions
- In a large bowl, whisk together lime juice, zest, apple cider vinegar, honey, jalapeno, salt and pepper, to taste. Add the mango, jicama and cilantro, and chill 15 to 30 minutes. Cut each pineapple section in half and remove core, so you have 6 canoe-like pieces. To serve, place pineapple canoes on a plate and top with mango-jicama mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 247 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 14 g |
| Sugar | 40 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
| Serving Size | 1 of 6 servings |
| Calories | 247 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 14 g |
| Sugar | 40 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Reviews
Great
This is a fresh, vibrant and flavorful dish. I think I’ll cut back on the cilantro next time though.
Delicious and so easy to make. Great way to brighten up any meal.