Avocado, Citrus, Jicama, and Persimmon Salad

Avocado, Citrus, Jicama, and Persimmon Salad
James Carrier
Yields Makes 6 servings
AuthorFran Jenkins, Valley Center, California,

Ingredients

 1 pound jicama
 2 pink or red grapefruits (2 lb. total)
 2 oranges (1 3/4 lb. total)
 2 firm-ripe avocados (1 1/4 lb. total)
 1 head (3/4 lb.) red-leaf lettuce, rinsed and crisped
 1/2 cup thinly sliced red onion
  Persimmon dressing
  Salt
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories267
% Daily Value *
Total Fat 16g21%
Saturated Fat 2.3g12%
Cholesterol 0.9mg1%
Sodium 25mg2%
Total Carbohydrate 33g12%
Dietary Fiber 8.4g30%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

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

Step 2
2

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.

Step 3
3

Pit, peel, and thinly slice avocados.

Step 4
4

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.

Step 5
5

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

Ingredients

 1 pound jicama
 2 pink or red grapefruits (2 lb. total)
 2 oranges (1 3/4 lb. total)
 2 firm-ripe avocados (1 1/4 lb. total)
 1 head (3/4 lb.) red-leaf lettuce, rinsed and crisped
 1/2 cup thinly sliced red onion
  Persimmon dressing
  Salt
Avocado, Citrus, Jicama, and Persimmon Salad
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