A light and refreshing side just in time for the return of warm weather!
Pineapple Jicama salsa
A Krista kitchen creation
1/2 jicama, skin removed and diced
1/4 pineapple, cored, skin removed and cubed
1 serrano chile, seeds removed if desired, and thinly sliced
1/4 cup cilantro, diced
Juice of one lemon
sea salt to taste
Combine the above in a large bowl, mixing well to distribute the lemon juice. Season with sea salt to taste and enjoy!
While this was great for dinner that night it was almost better the next day, the flavors blended together wonderfully. I served this as a side dish for bean tacos but this would on top of grilled fish for a light summer dinner.