This vibrant Mexican pineapple salad is a refreshing celebration of contrasting textures and bright, tropical flavours. The natural sweetness of ripe pineapple pairs beautifully with the mild, nutty crunch of jicama and the buttery richness of fresh avocado. A simple dressing of olive oil and white vinegar provides a sharp, clean finish that cuts through the fruit, while thinly sliced red onions add a gentle savoury bite to every mouthful.

As a versatile vegan dish, this salad is an excellent choice for summer barbecues, garden parties, or as a light accompaniment to spicy tacos and grilled mains. It is naturally healthy, packed with vitamins, and takes mere minutes to assemble. Serve it chilled for a cooling side that brings a delicious taste of sunshine to your table, whether you are hosting guests or enjoying a quick midweek lunch.