- 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
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.