Name: Grapefruit, Jicama & Avocado Salad
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Honey Dijon mustard, 1 teaspoon; White wine vinegar, 1 tablespoon; Jicama, about ½ lb (250 g), peeled and cut into matchsticks; Hass avocados, 2, halved, pitted, peeled, and cut into cubes; Radicchio, 1 small head, cored and thinly sliced; Olive oil, ⅓ cup (3 fl oz/80 ml); Fresh basil, 1 tablespoon minced; Ruby grapefruits, 2

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Ruby grapefruits, 2
White wine vinegar, 1 tablespoon
Honey Dijon mustard, 1

Method

Prepare the grapefruits

Trim a slice from the top and bottom of each grapefruit, cutting through the peel and pith. Stand the grapefruit upright and, following the contour of the fruit, cut away the peel and pith, being careful not to remove too much of the flesh. Holding the grapefruit over a large bowl to catch the juice, cut between the membranes to rel

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Grapefruit, Jicama & Avocado Salad

Ingredients

Method

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