Composed Jicama, Avocado, and Grapefruit Salad with Cilantro Drizzle

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 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


  1. 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.
  2. 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