INGREDIENTS

• ½ large jicama; peeled & diced
• ½ large fresh pineapple; peeled & diced
• 3 small cucumbers; cut into ½-moon slices

• 2 Tbs. fresh lime juice
• ½ tspn. ground ancho chile
• 1–2 tspn. sriracha sauce
• ½ tspn. salt
• 1 Tbs. grapeseed oil

INSTRUCTIONS

Peel jicama and dice enough to make 1 lb. of jicama cubes. Cut away the outside of the pineapple, then dice enough to make 1 lb. of pineapple cubes. Wash cucumbers, peel if needed, and then cut into half-moon slices.

Combine the diced jicama, pineapple, and cucumber slices in a bowl. In a separate bowl stir together the lime juice, ancho chile, sriracha sauce, and salt and then whisk in the oil. Stir dressing into salad ingredients and serve right away.