Jicama Grapefruit Salad

Sunset
Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead.
Makes 8 servings

Ingredients

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1 jicama (1 lb. or a 1-lb. piece)
1/2 cup thinly sliced red onion
2 red or pink grapefruit (1 1/4 lb. each)
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 clove garlic, pressed or minced
About 1/4 teaspoon salt
1/2 cup sliced red radishes
1 firm-ripe avocado (1/2 lb.)
Pepper

Preparation

1. Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.

2. Rinse onion slices with cool water and drain.

3. With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.

4. Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink. Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.

5. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 73
Caloriesfromfat 30 %
Protein 1.7 g
Fat 2.4 g
Satfat 0.3 g
Carbohydrate 13 g
Fiber 2.1 g
Sodium 75 mg
Cholesterol 0.0 mg