Jicama Grapefruit Salad

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

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 30%
  • Protein: 1.7g
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Carbohydrate: 13g
  • Fiber: 2.1g
  • Sodium: 75mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
  2. 2. Rinse onion slices with cool water and drain.
  3. 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. 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. 5. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.
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