Pineapple Salad - Mexico - cooking recipe

Ingredients

For the salad
3 cups fresh pineapple, cut into 1/3-inch cubes
8 ounces jicama, peeled and cut into 1/3-inch cubes
1/2 cup thinly sliced red onion
2 avocados, peeled and cut into thick slices
1 cup shelled whole pecans
For the Honey Dressing
1 cup orange honey
1/4 cup Dijon mustard
3/4 cup cider vinegar
1 tablespoon sea salt
1 teaspoon fresh ground black pepper
3 tablespoons water
1/4 cup olive oil

Preparation

Mix the pineapple, jicama and onion together and set aside.
Drizzle the pineapple mixture with the honey dressing, to taste.
Serve, garnished with the avocado slices, and the pecans.