by Brian Dugan, Dietetic Intern [Minneapolis VA Health Care System]
We all love guacamole, but I challenge you to expand your tortilla chip/taco-topping repertoire this year! This recipe is perfect to enjoy all summer long.
My roasted pineapple and jicama salad is low in calories and sodium, but high in flavor. It’s the perfect accompaniment to roasted pork or fish tacos, but delicious and satisfying simply as a snack with some blue corn tortilla chips.
Roasted Pineapple and Jicama Salsa
- 1 lb. pineapple, roasted and diced
- 1 tsp. vegetable oil
- 6 oz. jicama, peeled and diced
- 2 each tomatillos, peeled, rinsed and diced
- 1 each jalapeno, seeded and finely diced
- 2 tbsp. red onion, diced
- 1 lime, juiced
- 3 tbsp. cilantro, finely sliced
- 1 tsp. freshly ground black pepper
- Peel and slice the pineapple vertically into 1/4″ to 1/2″ rectangles, working around the core.
- Heat a thick-bottomed pan or grill to high heat, lightly coat with vegetable oil, and cook pineapple on one side until caramelized (about 3-4 minutes).
- Allow pineapple to cool and cut into small pieces.
- In a bowl, combine the pineapple with the rest of the ingredients, mixing to completely incorporate all ingredients. Adjust seasoning as desired.
- If the salsa tastes too acidic, add in a teaspoon of honey or two to balance out the flavor.
- This salsa will generally stay fresh for about two days before the ingredients start to lose their texture.
Per Serving: 100 Calories; 1.5 g total fat; 0 g saturated fat; 1 g protein, 22 g carbohydrates, 4 g fiber, 0 mg sodium