Jicama Grapefruit Salad

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


Makes 8 servings

Recipe from


Nutritional 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


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.)


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.