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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Jicama, onion, grapefruit, and radishes can be sliced, covered, and refrigerated up to 4 hours ahead. 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:
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. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
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.
5. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.
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