Avocado, Citrus, Jicama, and Persimmon Salad

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

Preparation

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