Jicama, Avocado, and Grapefruit Salad on Arugula

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The creaminess of the avocado is a perfect balance to this citrusy and peppery salad. Jicama is an amazing vegetable that adds a light, crisp, and fresh snap to each bite.

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.