Pink Grapefruit and Jicama Salad – a delicious recipe with pink grapefruit, jicama, mustard, honey, jalapeno, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel the grapefruits and remove the individual segments (supreme) with a sharp knife.
2
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.
3
Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing.
4
Peel and julienne the jicama tossing it into the same bowl as the fruit.
5
Discard the pulp and add the mustard to the juice.
6
Whisk in the honey and the jalapeno and slowly whisk in the olive oil.
7
Toss the grapefruit and jicama with half of the dressing.
8
Make a neat pile of greens on a dish and top with some of the salad.
9
Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds.
367
kcal
Calories
34
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large pink grapefruit, 1/2 pound jicama, 2 tablespoons mustard, 2 tablespoons warm honey, and more.
Yes, Pink Grapefruit and Jicama Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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