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pineapple jicama salsa in a serving bowl surrounded by chips, lime, and cilantro
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Pineapple Jicama Salsa

This easy vegan recipe is fresh, delicious, and full of nutritious ingredients.
Course Snack
Cuisine American, Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 66kcal

Ingredients

  • 2.5 cups finely diced pineapple
  • 1.5 cups finely diced jicama about 1/2 large jicama
  • 1/2 cup finely diced red onion
  • 1 jalapeno seeded and finely diced
  • 1 bell pepper seeded and finely diced
  • 2 tbsp chopped fresh cilantro more to taste
  • 2 limes juiced
  • 1/2 tsp salt
  • Tortilla chips for serving

Instructions

  • Combine the pineapple, jicama, red onion, jalapeno, bell pepper, and cilantro in a mixing bowl. Squeeze the lime juice over the mixture, and sprinkle with the salt. Stir together.
  • Enjoy the salsa immediately with chips as a snack. Or, for best results, store the salsa in an airtight container in the fridge for a few hours (or a day) before serving to let the flavors meld. Give the salsa a good stir every hour or so if you remember.

Notes

  • Try this salsa on fish or tacos.
  • Leftover salsa can last three to five days in the fridge in an airtight container.
  • Sub serrano peppers, or use another jalapeno, for more spice. Omit the jalapeno for less spice.
  • Nutrition facts are just for the salsa and do not include chips.

Nutrition

Serving: 1cup | Calories: 66kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 214mg | Fiber: 4g | Sugar: 9g | Vitamin A: 713IU | Vitamin C: 75mg | Calcium: 25mg | Iron: 1mg