A couple of weekends ago, JW and were looking for a place to have breakfast. We were close by and it was around 11:00 on a Sunday so we headed over to The Comet. I love love love The Comet. They have good food, a good beer selection, and the best juke box in town. They have brunch on Sundays but we don’t even bother going unless we can get there right at 11:00. Otherwise it’s too crowded.

Anyway, we went there and it was Sunday so it was brunch. JW and I decided to share something because neither of us were very hungry. We ordered these carnitas tacos that were awesome in their own right but the real star of the show was a pineapple salad that they served with it. Holy moly guys, it was so good. So I decided to recreate it tonight. And it was so easy!

Pineapple Jicama Salad

ingredients:

1 large jicama
1 pineapple, cored
garlic salt
cayenne pepper

Peel and julienne the jicama. Julienne the pineapple (or use canned). Mix the jicama and pineapple together and sprinkle with garlic salt and cayenne pepper to taste. Mix again. Serve.

See? So easy, so simple, so fresh. You could add some green onion, cabbage, extra pineapple juice and maybe a touch of oil (cilantro would be good too if it’s up your alley) for an awesome slaw too. But it’s totally not necessary. We had some leftover pork so I made tacos out of it and served it with black beans. But it would make a great summer salad or side dish to any Mexican meal.

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