- 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
- 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
Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
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.
Pit, peel, and thinly slice avocados.
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.
Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.