Tropical Sunshine Salad

I had a beautiful fresh pineapple on my kitchen counter that was begging to made into something fabulous. I was thinking about what to do with it when I remembered a lovely salad I had that someone brought to a potluck at my house years ago. It was made with fresh pineapple, mango, jicama, lime juice, red onion and cilantro. I recreated it for one of our weight loss classes and everyone loved it. I couldn’t find where I had written down how to make it so I just tossed all the ingredients together in quantities that seemed to make sense and guess what? It turned out wonderful, it is delicious and so refreshing.

I decided to call it Tropical Sunshine Salad because it is so bright and sunny looking. Sometimes we just need a little sunshine in our lives. There was a serious lack of sunshine here today and I was struggling to get a good photo with our smoky skies above.

Fresh Jicama, pineapple, mango, Persian Cucumbers, cilantro and fresh lime juice. Perfection.

I found a photo of the first time I made this salad. I made enough for 16 people that day.

I bought a whole Jicama at Whole Foods. Trader Joe’s and Whole Foods have Jicama already peeled and sliced into sticks so that can be an easier alternative. I wash the jicama and then peel it with a vegetable peeler, slice it and then dice the slices. Our grandson was intrigued with this vegetable until he tasted it. It doesn’t have a lot of flavor even so, he spit it out!

Having a pineapple corer/cutter tool makes cutting a fresh pineapple such a breeze!

Substitutions:

Fresh mango – use frozen mango – or peeled ripe peaches

Fresh pineapple – use frozen or canned in it’s own juice

Red onion – use thinly sliced green onions

Cilantro – use Italian parsley or mint

Persian Cucumbers – use English cucumbers

Jicama – leave it out and use more fruit

Feel free to change up the recipe, use all pineapple or all mango instead of a mix of the two.

Tropical Sunshine Salad

Tami Kramer Nutmeg Notebook

A delightful blend of tropical fruits, red onion, cucumbers jicama, cilantro and lime juice.

5 from 1 vote

Print Recipe Pin Recipe

Course Salad, Side Dish

Servings 6

Ingredients

  

1x2x3x

• 2 cups fresh pineapple, chunks
• 2 cups mango, diced or peeled ripe peaches
• 1 cup jicama – diced
• 2 Persian cucumbers, cut in half moons Or an English cucumber
• 2 -3 fresh limes, juiced – about 1/4 – 13/ cup or more to taste
• 1/3 cup red onion, diced
• 1/3 cup fresh cilantro, chopped

Instructions

 

• Mix everything together in a medium size bowl and chill until ready to serve. Stir gently before serving.

Notes

Substitutions:

Fresh mango – use frozen 

Fresh pineapple – use frozen or canned in it’s own juice

Red onion – use thinly sliced green onions

Cilantro – use Italian parsley or mint

Persian Cucumbers – English Cucumbers

Jicama – leave it out – use more fruit

Feel free to play with the recipe. Use all mango or all pineapple or sub peaches for one of the fruits. Experiment – recipes are just guidelines not rules.

Tried this recipe?Let us know how it was!

Get Healthy  Stay Healthy  One Meal At A Time

Please note that we partner with affiliate platforms where commission may be earned based on clicks and or purchases – all at no additional cost to you.  Affiliate links help bloggers like me to fund the free content that we provide on our blogs. This page contains affiliate links.

Be sure to check out our Amazon Affiliate Page where we share many of our favorite small kitchen appliances, kitchen tools, food products and books. Nutmeg Notebook is a participant in the Amazon Affiliates program that is designed to provide a means for sites to earn a commission from qualifying purchases. Thank you for your support.

Nutmeg Notebook Online Courses

Batch Cooking with Tami Kramer Course Link

We invite you to purchase this course to learn all about the “What, When, Why, and How” of batch cooking, to support your quest to live a healthy, whole food, plant based life style. The course contains a 100 page eBook & course guide that includes over 50 of Tami’s recipes. There are 10 lesson modules containing 32 videos, totaling over 15 hours of comprehensive instruction. Tami will cover batch cooking concepts, techniques, and strategies, as well as specific recipe demonstrations. 

 Beautiful Chopped Salad Course Link

Tami Kramer’s Beautiful Chopped Salad Course includes a complete full color 40+ page recipe PDF eBook and 12 instructional videos. In the course Tami will teach you how to batch prep salads, what to shop for, and tips to ensure that your stored salads will last for a week. She will share different methods for chopping salads, and all the details about how she tops these beauties.

We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (His and Her’s) to chop our salads every day. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl salad bowl order when you use our Holland Bowl affiliate link as well as free engraving and free shipping.