Avocado, Citrus, Jicama, And Persimmon Salad

1. 1

   Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.

2. 2

   Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.

3. 3

   Pit, peel, and thinly slice avocados.

4. 4

   Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.

5. 5

   Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.