|The juice from the grapefruit is all the dressing you'll need (or want).|
Girl, you know it's true. Ooo, ooo, ooo. I love you.
This salad is so quick & easy to make, and is extremely satisfying.
Crunchy jicama, creamy avocado, and bright & juicy grapefruit are a match made in heaven.
Even better? With no dressing needed, it's really good for you.
1 ruby grapefruit
1/2 of a small jicama root
1 small, or 1/2 a large avocado
Peel the jicama with a vegetable peeler or paring knife. Slice into bite-sized pieces about 1/8" thick. Add the slices to a medium/large serving bowl. (Avoid serving in a metal bowl. The acid from the grapefruit can react to the metal, leaving a bad aftertaste.)
Segment the grapefruit. Using a sharp knife, remove the peel and pith. Start by slicing off the top and bottom of the grapefruit. Then slice down the sides, using the shape of the grapefruit to guide you. Tear the peeled grapefruit in half at the core. The skins should peel off the grapefruit segments quite easily. Work over the bowl of jicama so any juice drains into the salad. Add the segments to the jicama. Squeeze the grapefruit peels to extract any remaining juice, and drain the juice from the cutting board into the bowl as well. Toss the grapefruit and jicama in the juice to coat.
Cut the avocado in half lengthwise. Using a large spoon, remove the flesh by moving the spoon closely between the flesh and the skin of the avocado. Place the avocado flat-side down on the cutting board, and slice with a thin, sharp knife. Add the avocado to the jicama and grapefruit, and serve immediately.
To add a bit more nutrient value, serve the salad on a bed of baby kale or supergreens.