Salad: United States – Pineapple Yam-Bean Avocado Salad with Citrus-Garlic Lime Dressing
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
20 min
Cook
0 min
Additional
10 min
Total
30 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 cups (480 ml) fresh pineapple, cut into bite-size chunks 2 cups (480 ml) jicama, peeled and cut into thin matchsticks 1 ripe avocado, sliced 4 radishes, thinly sliced 1 / 4 small red onion, very thinly sliced 1 / 4 cup (60 ml) fresh cilantro leaves, roughly chopped 1 small jalapeño, thinly sliced (optional) 2 tbsp (30 ml) toasted pepitas (pumpkin seeds) 3 tbsp (45 ml) freshly squeezed lime juice 2 tbsp (30 ml) freshly squeezed orange juice 1 tsp (5 ml) finely grated orange zest (or lime zest) 1 small garlic clove, finely grated 1 / 4 tsp (1.25 ml) ground cumin 1 / 4 tsp (1.25 ml) dried oregano, crumbled 1 / 2 tsp (2.5 ml) honey 1 / 4 cup (60 ml) extra-virgin olive oil 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste
Show original ingredient measurements
2 cups fresh pineapple, cut into bite-size chunks 2 cups jicama, peeled and cut into thin matchsticks 1 ripe avocado, sliced 4 radishes, thinly sliced 1 / 4 small red onion, very thinly sliced 1 / 4 cup fresh cilantro leaves, roughly chopped 1 small jalapeño, thinly sliced (optional) 2 tbsp toasted pepitas (pumpkin seeds) 3 tbsp freshly squeezed lime juice 2 tbsp freshly squeezed orange juice 1 tsp finely grated orange zest (or lime zest) 1 small garlic clove, finely grated 1 / 4 tsp ground cumin 1 / 4 tsp dried oregano, crumbled 1 / 2 tsp honey 1 / 4 cup extra-virgin olive oil 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste
Instructions
In a small bowl, whisk lime juice, orange juice, zest, honey, garlic, cumin, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified; adjust seasoning to taste. In a large bowl, combine pineapple, jicama, radishes, red onion, and jalapeño (if using). Toss with about half the vinaigrette and a pinch of salt. Gently fold in avocado and cilantro. Add more vinaigrette to taste. Sprinkle with toasted pepitas and serve right away, or chill 10 minutes to let flavors meld; serve alongside Cuban-Style Pork Chops.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 299 kcal
Carbohydrates: 24.5 g
Protein: 3.3 g
Fat: 22.9 g
Saturated fat: 3.3 g
Fiber: 8 g
Sodium: 127 mg
Potassium: 511 mg
Calcium: 36 mg
Iron: 1.45 mg
Vitamin A: 11 µg RAE
Vitamin C: 66.1 mg
Generated: 2026-11-05T19:33:43+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.