Recipe for Pineapple Jicama and Avocado Salad 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup cubed fresh pineapple, in 1/2 inch pieces (reserve 1 to 2 tablespoons juice)
About 1/2 pound jicama (or apple, cucumber or celery ribs), peeled and cut
into
1/2 x inch cubes
2 x ripe avocados, peeled and cut into 1 inch cubes
1/2 sm red onion, thinly sliced
1 x (3-ounce) package softened cream cheese
1/4 cup vinegar (mixed-fruit, pineapple or apple cider vinegar is best)
1/4 cup olive oil
4 sprg fresh parsley, finely chopped
4 sprg fresh cilantro, finely chopped
Salt and pepper to taste
Instructions:
Instructions: Place the pineapple, jicama, avocados and onion into a medium bowl. Cut the cream cheese into chunks and add to the mixture.

In a small bowl, mix the reserved pineapple juice, the vinegar, oil, parsley and cilantro. Add salt and pepper. Toss the pecans into the salad. Pour the dressing over the salad and toss very lightly to keep the cheese in chunks.

Serve immediately.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Mexico" by Susana Trilling

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