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Jicama Grapefruit Salad

Yield Makes 8 servings
Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead.


  • 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.)
  • Pepper

Nutrition Information

  • 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

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

  2. Rinse onion slices with cool water and drain.

  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.

  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.

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