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Avocado, Citrus, Jicama, and Persimmon Salad

James Carrier
Yield Makes 6 servings

Ingredients

  • 1 pound jicama
  • 2 pink or red grapefruits (2 lb. total)
  • 2 oranges (1 3/4 lb. total)
  • 2 firm-ripe avocados (1 1/4 lb. total)
  • 1 head (3/4 lb.) red-leaf lettuce, rinsed and crisped
  • 1/2 cup thinly sliced red onion
  • Persimmon dressing
  • Salt

Nutrition Information

  • calories 267
  • caloriesfromfat 54 %
  • protein 4 g
  • fat 16 g
  • satfat 2.3 g
  • carbohydrate 33 g
  • fiber 8.4 g
  • sodium 25 mg
  • cholesterol 0.9 mg

How to Make It

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

  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.

  3. Pit, peel, and thinly slice avocados.

  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.

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