- 2 cups diced fresh pineapple
- 2 cups peeled and diced jicama
- 2 seeded and minced jalapeños (medium size)
- 2 tablespoons Thai basil leaves, julienned
- 2 tablespoons mint leaves, julienned
- 2 tablespoons cilantro, chopped
- ½ cup lime vinaigrette
- 2 limes, juiced
- ½ cup olive oil
- salt and black pepper to taste
For vinaigrette: Combine juice from two limes and 1/2 cup olive oil in a container with tight-fitting lid and shake to combine well. Use immediately.
Combine all ingredients in bowl and toss with lime vinaigrette.