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.

Tami Kramer Nutmeg Notebook

Tropical Sunshine Salad

5 from 1 vote

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

Print Recipe Pin Recipe

Servings: 6

Course: Salad, Side Dish

Ingredients Method Notes

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

Method

 

1. 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!

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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.