Total Time
15mins
Prep 15 mins
Cook 0 mins

From Sunset Magazine.

Ingredients Nutrition

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.

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