This Salad is a tantalizing creation fuses the vibrant essence of guavas and the zesty allure of pineapples into a mesmerizing touch. With every forkful, experience the tango of textures, the rhythm of colors, and the symphony of tastes that will make your summer and adventure.
2 ripe guavas, seeds removed and sliced, 1 small pineapple, peeled, cored, and cut into chunks, 1 jicama, peeled and julienned, 1 red chili, thinly sliced (seeds removed for milder heat), 1/4 cup fresh lime juice, 2 Tbsp agave syrup, A pinch of salt, 1/4 cup chopped fresh cilantro and Roasted macadamia nuts, crushed, for topping
- In a large bowl, combine the sliced guavas, pineapple chunks, jicama, and red chili slices for a spicy-sweet balance.
- In a small bowl, whisk together the lime juice, agave syrup, and a pinch of salt to create a tangy dressing.
- Pour the dressing over the fruit mixture and toss gently to coat.
- Sprinkle chopped cilantro over the salad for a burst of freshness and color.
- Top with roasted macadamia nuts to add a delightful nutty crunch.
- Allow the salad to marinate in the dressing for about 10 minutes to let the flavors meld.
- Serve the guava-pineapple tango salad as a sensational side or a refreshing standalone dish.