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Jicama Grapefruit Salad





Yields
Makes 8 servings

Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories73
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 75mg4%
Total Carbohydrate 13g5%

Dietary Fiber 2.1g8%
Protein 1.7g

* 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.