Jicama Pineapple Salsa

 Benefits: Provides a good source of resistant starch to feed beneficial gut microbes. Also a good source of phytonutrients and dietary fiber, vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, and potassium. Cilantro is a super food capable of supporting liver detoxification. The goal of eating a rainbow of color is accomplished with this recipe. 

Caution for those eating a low carb diet as jicama is a high starch food and pineapple is high in natural fruit sugar.

 Ingredients:

1 medium jicama (about 1.25 pounds) peeled and diced into ¼-inch cubes

1 small fresh pineapple with outer skin and core removed and diced into ¼-inch cubes

1 bunch of fresh cilantro, clean and then use the top ~2/3 of the bunch roughly chopped

½ fresh sweet red pepper diced fine

½ fresh jalapeno pepper with seeds and inner flesh removed and diced fine

1-2 fresh limes for juice

Sea salt to taste

Method:

Combine the above prepared fresh fruit and vegetables in a large bowl. Squeeze lime juice over mixture and lightly season with salt. Chill to meld flavors for at least 3 hours before serving with corn chips or over a salad with shredded barbacoa beef.

NOTE: I recommend Siete grain free chips cooked in avocado oil or organic Late July or Trader Joe’s Organic corn chips. This recipe is also great eaten as a side salad or dessert if you omit the jalapeno.

Provided by Tracey Long, MPH, RDN at www.bigpicturehealth.com