Pineapple Salad - Mexico

Ingredients

• For the salad
• 3 cups fresh pineapple, cut into 1/3-inch cubes
• 8 ounces jicama, peeled and cut into 1/3-inch cubes
• 1/2 cup thinly sliced red onion
• 2 avocados, peeled and cut into thick slices
• 1 cup shelled whole pecans
• For the Honey Dressing
• 1 cup orange honey
• 1/4 cup Dijon mustard
• 3/4 cup cider vinegar
• 1 tablespoon sea salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons water
• 1/4 cup olive oil