Chili-Lime Pineapple and Honeydew Salad

Step 1

In large a bowl, toss together the pineapple, honeydew, radishes, jicama, cucumber, lime zest and juice, oil and 1 teaspoon salt. Cover and refrigerate for at least 30 minutes or up to 1 hour, tossing a couple times.

Step 2

Taste and season with additional salt and lime juice, if needed. Toss in ¼ teaspoon of the chili powder and half of the mint, then transfer to a serving bowl. Sprinkle with the remaining ¼ teaspoon chili powder and remaining mint.