2 tablespoons lime juice (1 lime)
1 tablespoon light olive oil
pinch sea salt
1 (16-ounce) package frozen mango chunks
1 (16-ounce) package frozen pineapple chunks or 1 (15-ounce) can pineapple chunks in water
3 medium carrots, peeled and grated
1 avocado, diced
1 jacana fruit, peeled and cut into matchstick pieces
1 jalapeno pepper, seeded and minced (optional)
1. Dressing: In a bowl, combine lime juice, olive oil, and salt; whisk thoroughly.
2. Salad: In a bowl, combine mango, pineapple, carrots, avocado, jacana, and jalapeno; toss to mix.
3. Pour dressing over salad; toss to evenly coat.
4. Refrigerate for 1 hour before serving.
Really nice as a light option when serving heavier Mexican food. This is great with summer food when your grilling outdoors also!