Jicama is an amazing vegetable that is light, crisp, and fresh. The salad has a strong citrus flavor that is perfectly offset by the creaminess of the avocado and the pepper flavor added by the arugula.
Extravagonzo Jalapeño Lime Olive Oil
1 medium jicama (about 1 ¼ lbs), peeled and cut into ½-inch-thick sticks
2 large avocadoes, peeled, de-seeded, and cut into thin slices
2 pink grapefruits, sections only (peel and pith removed), juice reserved
1 small container of Central Market Organics Baby Arugula
Salt and pepper, to taste
1. Season the jicama sticks, avocado slices, and grapefruit sections with a little salt and pepper and a tablespoon or two of the olive oil, to lightly coat the sections.
2. Take the juice from the grapefruit sections and mix it with the olive oil (1 part juice to 3 parts oil), with salt and pepper to taste. Toss the arugula in this mixture.
3. Place the arugula on a serving tray. Top with the grapefruit sections, avocado slices, and jicama sticks. Season to taste and serve.