Pineapple Jicama And Avocado Salad Recipe

• 2 c. cubed fresh pineapple, in 1/2 inch pcs (reserve 1 to 2 Tbsp. juice)
•     About 1/2 lb. jicama (or possibly apple, cucumber or possibly celery ribs), peeled and cut
•     into
• 1/2 x inch cubes
• 2 x ripe avocados, peeled and cut into 1 inch cubes
• 1/2 sm red onion, thinly sliced
• 1 x (3-oz) package softened cream cheese
• 1/4 c. vinegar (mixed-fruit, pineapple or possibly apple cider vinegar is best)
• 1/4 c. extra virgin olive oil
• 4 sprg fresh parsley, finely minced
• 4 sprg fresh cilantro, finely minced
•     Salt and pepper to taste
• 1/2 c. pecan halves, toasted (see note)

Directions