Yield
Makes 8 servings

Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead.

How to Make It

Step 1

Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.

Step 2

Rinse onion slices with cool water and drain.

Step 3

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.

Step 4

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.

Step 5

Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

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