- 3 cups chopped pear
- 2 cups chopped jicama
- 1 cup chopped cilantro Leaves
- 1 cup chopped pineapple
- 1 large lime
- 1 Tablespoon chopped jalapeño
- 1 Tablespoon honey (or maple syrup)
- ½ teaspoon sea salt
- Place pears, jicama, cilantro and pineapple into a large bowl.
- Whisk together the juice of 1 lime, honey, salt and jalapeño.
- Pour dressing over the salad and toss.
- Serve cold, store in refrigerator for up to 3 days.
- Option: Add avocado slices on top of salad.