Pineapple Jicama Salad

As part of a vibrant spring picnic campaign hosted by Food Social,

Gemma—the creative force behind Everyday Latina —crafted a refreshing Pineapple Jicama Salad that perfectly captures the essence of the season. This bright, crisp salad combines the spice and sweetness of our pineapple habanero jelly with the subtle crunch of jicama, creating a dish that's both hydrating and satisfying.

Ideal for hot days, it's the kind of light, flavorful recipe that feels like a burst of sunshine with every bite. Whether you're lounging at a picnic or just looking for a cool side dish, this salad is a must-try. Gemma knocked it OUT OF THE PARK! 

Catch more fantastic recipes and follow Gemma at  Everyday Latina

3 Tbsp Profanity Jam Pineapple Habanero Jam

1 Tbsp White Wine Vinegar

2 Tbsp Extra Virgin Olive Oil

1 whole Lime

1/2 tsp Kosher Salt, or to taste
1/4 tsp Black Pepper, or to taste

2 cups Pineapple, diced, canned or fresh

2 cups Jicama, peeled and diced

1 whole English Cucumber, diced

1/4 cup Red Onion, diced

1/4 cup Cilantro, diced

 

Steps:

1. In a small bowl, whisk together the pineapple habanero jelly, vinegar, lime juice, salt and pepper. 
2. Slowly drizzle in the oil while whisking to emulsify.
3. Taste and adjust seasoning as needed.
4. In a large bowl, combine the diced pineapple, jicama, cucumber, onion and cilantro.
5. Pour the vinaigrette over the salad and toss to coat evenly.
6. Cover the bowl and place in the refrigerator for at least 30 minutes to allow the flavors to meld together.