Cucumber, Jicama, and Pineapple Salad with Spicy Sriracha Dressing

Ingredients

• Half of a large jicama, peeled and diced into cubes
• Half of a large fresh pineapple, peeled and diced into cubes
• 3 small Persian Cucumbers or garden cucumbers, cut into half-moon slices
• 2 T fresh-squeezed lime juice
• 1/2 tsp. ground Ancho chile
• 1-2 tsp. Sriracha Sauce
• 1/2 tsp. salt
• 1 T grapeseed oil

Directions

1. Peel the jicama, then dice enough of it to give you 1 lb. of jicama cubes. The easiest route is to slice it thickly first, then run a vegetable peeler around the edges. Trim the outer skin from the pineapple and cut enough fruit into cubes to make 1 lb. pineapple cubes. Wash the cucumbers, peel them if they need it, and slice them into half-moons.
2. Put the jicama cubes, pineapple cubes, and cucumber slices together in a bowl.
3. Mix the lime juice, ground Ancho chile, Sriracha Sauce, and salt together, then whisk in the oil.
4. Pour the dressing over the salad ingredients, stir everything together, and serve right away.