Grapefruit Avocado Salad

Recipe by Nicole Parmenter

2 Ruby Red grapefruit
1 ½ Avocados, firm
1 Jicama, small (about 1-1 ¼ lbs.)
2 Tbsp. Honey
Pinch of salt
2 Tbsp. Cilantro, chopped

Using a sharp knife, cut away the peel and pith of each grapefruit. Cut between each membrane section to remove the segments but do not discard the membrane. Place the segments in a bowl. Meanwhile, peel the avocados and remove the pit; slice and toss in with the grapefruit sections. Peel and cut the jicama into thick matchsticks about 2” long and ½“ thick; add to the grapefruit and avocado. In a small bowl, squeeze out the membrane and add the honey, salt and cilantro to the extracted juice. Whisk together and pour over the grapefruit salad and let sit for 20 minutes.

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