Jicama/Pineapple Salsa

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The National Culinary Review, July/August 2016


2 green onions, white/green
parts, chopped
¾ cup finely diced peeled jicama
1 cup finely diced fresh pineapple
¼ cup chopped cilantro leaves
Salt, to taste


Combine green onion, jicama, pineapple, cilantro and salt. Cover; refrigerate until needed. Serve chilled or at room temperature.


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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