Avocado, Citrus, Jicama, and Persimmon Salad

Avocado, Citrus, Jicama, and Persimmon Salad Recipe
James Carrier
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Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional 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

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
Salt

Preparation

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.

Note:

Fran Jenkins, Valley Center, California,

September 1998
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