Jicama Grapefruit Salad

Submitted by dicentra

"From Sunset Magazine."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 jicama (1 lb. or a 1-lb. piece)
• 1⁄2 cup thinly sliced red onion
• 2 red grapefruits (1 1/4 lb. each)
• 1⁄4 cup red wine vinegar
• 2 tablespoons chopped fresh basil leaves
• 1 garlic clove, minced
• 1⁄4 teaspoon salt
• 1⁄2 cup sliced red radish
• 1 firm-ripe avocado (1/2 lb.)
• pepper

directions

1. Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
2. Rinse onion slices with cool water and drain.
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.
4. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
5. Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
6. 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.
7. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

Reviews

[cjelsing]

This is delicious and I didn't even have all of the ingredients. I made as directed, but used dried basil as I had no fresh, and I had no avocado, but it tasted great without it. I am going to run into town and get an avocado to add to the leftover salad for round two. Fresh tasting and pretty.