Who says a salad has to involve lettuce?
I'm a huge fan of combining raw veggies & fruits (or nuts...herbs...whatever!) into non-traditional salads. This one is an especially vibrant mix of flavors & textures - tart, tangy grapefruit combined with creamy, decadent avocado & a pop of crunchy jicama. Yum!
It's a refreshing, bright little dish that would pair great with simple grilled fish or chicken. Plus, it is the prettiest palette of color...you're bound to impress if you serve this at a dinner party :)
Serves 4
2 ruby red grapefruits
1 avocado - ripe but slightly firm
1/2 medium bulb of jicama
dressing:
1 shallot - minced
1 T. white wine or champagne vinegar
2 T. blood orange olive oil
a pinch of salt
fresh ground pepper
a pinch of cayenne or togarashi (optional)
Cut peel from grapefruit with a knife and carefully remove sections from between the membranes. Place in a bowl.
Remove peel of jicama with a knife. Cut jicama crosswise into 1/4 inch slices. Stack slices and cut into 1/4 inch batons. Make about one cup. Place in bowl with grapefruit.
Quarter the avocado and slice crosswise. Place in bowl with grapefruit & jicama.
To make dressing, whisk together the shallot, vinegar, blood orange olive oil, and salt & pepper. Pour dressing over grapefruit, avocado, & jicama. VERY GENTLY stir to combine.
Serve with a sprinkle of cayenne or togarashi if desired.
Click HERE or on the video screen below to check out the cute video I made with Kin Community:
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