Composed Jicama, Avocado, and Grapefruit Salad with Cilantro Drizzle

Name: Composed Jicama, Avocado, and Grapefruit Salad with Cilantro Drizzle
Yield: Serves 6
Ingredients: 1 tsp. kosher or fine sea salt; 2 medium grapefruit, about 1 lb/455 g each; Chile powder for sprinkling; Fleur de sel for sprinkling; 2 large Hass avocadoes, about 8 oz/225 g each, halved, pitted, peeled, and each half cut lengthwise into 6 wedges; 6 tbsp/90 ml. extra-virgin olive oil; ¼ tsp. Freshly ground pepper; 1½ tsp. granulated sugar; 2 cups/115 g loosely packed fresh cilantro leaves; 1 small jicama, about 12 oz/340 g, trimmed, peeled, and cut into matchsticks 2 in/5 cm long and ¼ in/6 mm thick

Preparation info

Serves
6

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Here is a festive salad in which the tart yet bright taste of grapefruit is combined with creamy slices of avocado and crunchy strips of jicama and then dressed with an herbal, flavor-intensive cilantro vinaigrette. Pair it with chile-rubbed grilled pork, seared scallops, grilled rare tuna, or skewered shrimp.

Ingredients

1 small jicama, about 12 oz/340 g, trimmed, peeled, and cut into matchsticks 2 in/5 cm long and ¼ in/6 mm thick

Vegan

Method

Toss the jicama with ½ tsp. of the salt and place it in a colander in the sink to drain for 30 minutes. Blot dry with paper towels.
Working with one grapefruit at a time, cut a slice from the top and bottom to reveal the flesh. Stand the grapefruit upright and slice