Healthy Recipe: Layered Pineapple Salad

Cool down with this refreshingly light dish.

The calendar may say it’s September, but the weather hasn’t quite gotten the memo. As the sticky heat hangs around, certified health coach Mariana Diaz turns to this layered salad of fruits and vegetables to cool off. “I really love this salad because it has only three ingredients and involves no cooking,” she says. “I find it perfect for these warm days, since it’s really refreshing.”

Pineapple is packed with vitamins A and C, phosphorus, and potassium, and is a good source of fiber. Cucumber and jicama—which is crunchy and lightly sweet—are low in calories and high in water, making them extra-hydrating. 

Serve this on its own as a pretty side dish, or with cottage cheese for a snack or light lunch. 

1 medium jicama
3 cucumbers
½ pineapple

1) Shred the jicama, cucumber, and pineapple—use a knife to slice them into very small, thin pieces, or grate them. 
2) Layer all of the ingredients in a ring-shaped bowl: Place the pineapple into the bottom of the bowl, then add a layer of cucumber, and finish with the jicama (this order will allow for a strong base).  Press each layer down firmly as you go, to ensure they take the shape of the bowl.
3) Flip the bowl onto a plate, and serve. You can substitute the pineapple for mango or any other fruit you might prefer. 

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