Mexican Pineapple Salad
['1 (3-pound) pineapple, peeled and diced', '1/2 pound jicama, peeled and cut into 1/4-inch pieces', '1 (7-to 8-ounce) avocado, cut into cubes', '1 small red onion, thinly sliced (1/2 cup)', '2 tablespoons olive oil', '1 tablespoon distilled white vinegar']
Toss together all ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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