Serves 6-8 Difficulty
1 jicama 1/2 cup red onion, thinly sliced 2 red or pink grapefruit 1/4 cup red wine vinegar 2 Tablespoons chopped fresh basil 1 clove garlic, minced 1/4 teaspoon salt Pepper to taste
Peel jicama and discard any tough fibers. Rinse and cut into matchstick size pieces 2-3" long.
With a knife, cut off and discard grapefruit peel and outer membrane. Over a strainer set in a bowl, cut between inner membranes and fruit, lift out membranes and drop into strainer. Squeeze juice from remaining membranes into strainer and discard membranes. Measure 1/2 cup juice.
In a wide serving bowl, combine the 1/2 cup grapefruit juice with vinegar, basil, garlic and 1/4 teaspoon salt. Add grapefruit, jicama, onion and radishes; mix.
Peel, pit and slice avocado onto jicama salad. Gently mix. Season with salt and pepper to taste.