Recipe courtesy of Michael Lomonaco
Recipe courtesy of Michael Lomonaco
Watch how to make this recipe.
Pink Grapefruit and Jicama Salad
Getting reviews...
- Level: Easy
- Yield: 4 to 6 appetizer salads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 60 mg
- Level: Easy
- Yield: 4 to 6 appetizer salads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 260
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 60 mg
Ingredients
Directions
- Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
- Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
- Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
Looking for Something Else?
Related Pages
- Orange and Jicama Salad Recipe
- Pineapple-Jicama Salad Recipe
- Jicama and Watermelon Salad Recipe
- Grapefruit and Honey Salmon Recipe
- Salmon in Sea Vegetable Crust with Lemon Dipping...
- Summer Corn Pudding with Corn Sprout and Jicama...
- Grapefruit and Watercress Salad Recipe
- Grapefruit and Passion Fruit Curd on the Half...
- Watercress and Jicama Salad Recipe