Fran Jenkins, Valley Center, California
This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.

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  • Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.

  • Pit, peel, and thinly slice avocados.

  • Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.

  • Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.

Nutrition Facts

267 calories; calories from fat 54%; protein 4g; fat 16g; saturated fat 2.3g; carbohydrates 33g; fiber 8.4g; sodium 25mg; cholesterol 0.9mg.
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