Issue link: http://read.dmtmag.com/i/74289
Papaya, Pineapple & Jicama Salad 1 fresh pineapple 1 lb. fresh ripe papaya ½ green bell pepper, finely diced ½ red bell pepper, finely diced ¼ jicama, peeled and finely diced 2 scallions, thinly sliced ½ tsp. kosher salt ¼ tsp. black pepper 3 Tbsp. unseasoned rice vinegar 3 Tbsp. Wisconsin sunflower oil 1. Prepare salad: Peel and core both pineapple and papaya, cutting into 1-inch bite-sized pieces. Place in a large bowl. Add green and red pepper pieces, jicama and scallions (green and white parts). Cover and refrigerate up to 6 hours. 2. Prepare dressing: Whisk together salt, pepper, vinegar and oil. Add to salad and toss to coat. Served chilled or at room temperature. Ecologie dinner plate in natural, $50; Orange Tree Imports. On Fran: Flirty linen halter dress, $100; Lands End Canvas. Turquoise necklace, $46; Terese Zache Designs. July 2012 bravamagazine.com 47