Active Time

　　15 min

　　Total Time

　　15 min

　　Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia .

Ingredients

　　1 (3-pound) pineapple, peeled and diced

　　1/2 pound jicama, peeled and cut into 1/4-inch pieces

　　1 (7-to 8-ounce) avocado, cut into cubes

　　1 small red onion, thinly sliced (1/2 cup)

　　2 tablespoons olive oil

　　1 tablespoon distilled white vinegar

　　Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.