- 1 jicama (1 lb. or a 1-lb. piece)
- 1/2 cup thinly sliced red onion
- 2 red or pink grapefruit (1 1/4 lb. each)
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
- 1 clove garlic, pressed or minced
- About 1/4 teaspoon salt
- 1/2 cup sliced red radishes
- 1 firm-ripe avocado (1/2 lb.)
- calories 73
- caloriesfromfat 30 %
- protein 1.7 g
- fat 2.4 g
- satfat 0.3 g
- carbohydrate 13 g
- fiber 2.1 g
- sodium 75 mg
- cholesterol 0.0 mg
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.