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

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
  Salt

Directions

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.

Avocado, Citrus, Jicama, and Persimmon Salad