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James Carrier Photo by: James Carrier

Avocado, Citrus, Jicama, and Persimmon Salad

Sunset SEPTEMBER 1998

  • Yield: Makes 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 54%
  • Protein: 4g
  • Fat: 16g
  • Saturated fat: 2.3g
  • Carbohydrate: 33g
  • Fiber: 8.4g
  • Sodium: 25mg
  • Cholesterol: 0.9mg

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Avocado, Citrus, Jicama, and Persimmon Salad Recipe