Avocado, Citrus, Jicama, and Persimmon Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
persimmon dressing |
salt |
Directions:
1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
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.
3. Pit, peel, and thinly slice avocados.
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.
5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.
|
|