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The seedless cucumber is the one I'm using in this recipe
and, as you can see, it has a plastic wrap on it
and that really helps retain the moisture in the cucumber
so it doesn't dry out as quickly.
Also, because it's wrapped this way, it's not waxed,
and basically, that means that I don't have to peel it
and I can eat the skin, too.
The next thing I need to pick up is a jicama, which is also known
as a Mexican potato.
But unlike a potato, a jicama on the inside is sweet and nutty,
really juicy, and it has like a chestnut texture/flavor to it.
You can eat it raw or you can eat it cooked.
Raw is delicious with just a squeeze of lime juice.
The important thing to know about jicama
that you always have to wash it and peel it before you use it.
You might actually be surprised to see this next ingredient
used in a salad that has fruit in it,
but Italian Classics Hot Pepper Spread
gives a little bit of kick and contrast to the sweetness of the fruit
in this recipe.
It has, um, red and green chili peppers and garlic in it with canola oil
and a little bit goes a long, long way,
so use it depending on your preference, how hot you like it.
This will stay in your refrigerator for a long, long time
and it's very versatile.
You can use it in lots of different ways.
All right, we'll make the salad,
but first I have a quick tip to show you with the cucumber.
We did peel it even though that is optional
and even though it's called a seedless cucumber,
it does have some seeds in it, but they're very small
and they're very tender.
And an easy way to get those seeds out
is just to take a common kitchen spoon like this
and to run it down the center of the cucmber.
That will get rid of those.
And then, um, get rid of those like this way
and then we can cut this up and we're ready to use this in our salad,
so add that to the rest of the cucumbers
and let's bring this bowl in the center here.
All right, we have a whole pineapple cut up into pieces here
and we're adding our jicama that's already been cut up
into julienned strips.
Add that to that.
And we have one cucmber, again, seeded and peeled.
And the green part of a green-- of a bunch of green onions.
So we'll add that.
Those have been pretty finely minced.
And give that a little bit of a toss.
Okay, now we're gonna make the vinaigrette.
So, let's take one of these bowls, bring that in here.
Start out with the acids.
So we have the juice of three limes.
Add that to the bowl along with about three tablespoons of honey.
Get most of that out in there.
All right.
And, um, and then we have the zest of one lime.
Now, you can use a regular zester, which will peel off
a little larger strips, little curly strips.
But I love using this Microplane.
You can use it for lots of things, including grating cheese, et cetera.
It's got many, many useful purposes.
Give that a little tap on the edge of that bowl to get out as much as you can.
That looks good.
Okay, so let's stir that together a little bit.
And after we have that stirred in there,
we're gonna add the oil to this to real-- to finish off the vinaigrette.
So, in a slow, steady stream, just add the oil.
And whisk that in slowly.
Smells wonderful.
Okay, that's about a half cup.
Half cup plus a couple extra tablespoons of olive oil.
Let's toss or at least add the vinaigrette right into that.
Very refreshing, cool salad.
Good salad.
And to that, we're adding a little bit of our Hot Pepper Spread,
which is gonna give it a kick.
If you want it a little bit hotter, you can certainly add more than that,
but I would start with less.
It's always easier to add more later on.
And, of course, some salt and pepper to give it some good flavor.
Or added flavor or bring out the flavor in it, really.
That looks nice.
You can always taste it later on and then if you need a little bit more,
add that as you go along.
So, back with the spoon.
All we need to do then is just mix it up,
toss it around until it's evenly coated all over and, you know,
it just looks as cool as a cucumber, which is in here.
I love it, love the way it looks.
It's going to taste just as refreshing and delicious as it looks,
so give it a try.
We've got pineapple, jicama, and cucumber salad.