Chili-Lime Pineapple and Honeydew Salad
Hisham Ali Hassan published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Inspired by Mexican vasos de fruta, this vibrant salad combines tropical pineapple and sweet honeydew with crisp jicama, radish, and cucumber, all electrified by a spicy chili-lime seasoning.
- Time
- 60 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- Mexican
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 200 g
- 100 g
- 50 g
- 100 g
- 30 g
- 5 g
- 2 g
Weights are estimates.
Steps
Prepare the fruit and vegetables by cutting the pineapple and honeydew into bite-sized pieces.
Thinly slice the jicama, radishes, and cucumber, using a mandoline if available for uniform thickness.
In a large bowl, combine the pineapple, honeydew, jicama, radishes, and cucumber.
Season the mixture with lime juice and chili, tossing gently to coat all components evenly.
Refrigerate the salad for at least 30 minutes to allow the flavors to mellow and meld.
Before serving, taste the chilled salad and add more salt or seasoning if needed, as cold temperatures can blunt the flavors.
Notes
Serve the salad within about an hour of refrigeration to ensure the crisp components like jicama and radish do not soften.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 64
- Protein
- 1 g
- Carbs
- 16 g
- Fat
- 0 g
- Fiber
- 3 g
Where the calories come from
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