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Pico de Gallo Salad
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
8
2-1/4 lbs ripe pineapple, peeled
3/4 lb jicama, peeled and rinsed
2 carrots, peeled
1 cucumber, peeled
1 ripe papaya or mango
Fresh mint sprigs
Chili lime juice (recipe follows)
Salt
Chili Lime Juice
1 fresh serrano or jalapeño chili
1/3 cup lime juice
1/4 cup orange juice
Method/Steps
Salad
1. Cut pineapple crosswise into 1/4 inch thick slices. Cut jicama into 1/4 inch slices. Cut carrots diagonally into 1/8 inch slices. Cut cucumber diagonally into 3 pieces; cut out any seeds in the centre. Cut each cucumber section into 1/4 inch slices. Peel papaya, cut in half lengthwise, seed, and cut crosswise into 1/4 inch slices.
2. Group each part of the salad separately on a large platter. Garnish with mint. Pour chili lime juice over the salad; serve, adding salt to taste.
Chili Lime Juice
Stem and seed chili. Purée in a blender with lime juice and orange juice.
Wine and Spirits Match
A chilled glass of beer would be a perfect match with this salad.