Jicama Grapefruit Salad
Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead.
How to Make It
Step 1
1
Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
Step 2
2
Rinse onion slices with cool water and drain.
Step 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.
Step 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.
Step 5
5
Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.
Ingredients
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
Directions
Step 1
1
Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
Step 2
2
Rinse onion slices with cool water and drain.
Step 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.
Step 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.
Step 5
5
Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.
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