My uncle made a jicama tangerine salad a while ago, and I was really sad that I missed it. Since I bought a jicama and we had grapefruit at home, I decided to make a variation of that salad. I was hesitant at first, because the salad had raw jicama in it. But it turns out that it tastes really good- kind of like a crunchy apple mixed with a potato. This may be one of my new favorite salads!
Ingredients1 jicama (~the size of a large potato) 1 grapefruit juice from 1 small lime (~1 tbsp) salt and pepper to taste (I used ~1/2 tsp each)
1 avocado, peeled and cut into 1/4 inch pieces 1/4 cup walnuts, chopped into big pieces 3 oz baby spinach 1 tbsp parsley, chopped
1. Prepare the jicama- Using a knife, peel the outer layer of skin away and discard (a potato peeler doesn’t work well for this). Cut the root in half. Cut each half into thin slices. Cut the slices into thin strips (~1/8 inch).
2. Prepare the grapefruit- Peel the skin off the grapefruit. Then peel the segments apart and separate them from the thin membranes that cover them. Discard the skin and the thin membranes. Cut each grapefruit segment into thirds. Keep whatever juice comes out.
3. Mix the jicama, grapefruit (segments and whatever juice came out), lime, salt, pepper, and olive oil in a large bowl and let it sit for ~1/2 hour.
4. Prepare the salad- Arrange the baby spinach on your serving tray. Mix the avocados and walnuts into the jicama and grapefruit mi