James Carrier
Yield
Makes 6 servings

How to Make It

Step 1

Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.

Step 2

Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.

Step 3

Pit, peel, and thinly slice avocados.

Step 4

Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.

Step 5

Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.

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