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