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Mexican Pineapple Salad
- 1 (3-pound) pineapple, peeled and diced
- 1/2 pound jicama, peeled and cut into 1/4-inch pieces
- 1 (7-to 8-ounce) avocado, cut into cubes
- 1 small red onion, thinly sliced (1/2 cup)
- 2 tablespoons olive oil
- 1 tablespoon distilled white vinegar
Directions:View on Epicurious
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