- Calories 73
- Caloriesfromfat 30%
- Protein 1.7g
- Fat 2.4g
- Satfat 0.3g
- Carbohydrate 13g
- Fiber 2.1g
- Sodium 75mg
- Cholesterol 0.0mg
How to Make It
Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
Rinse onion slices with cool water and drain.
With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink. Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.
Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.