Grapefruit, Jicama & Avocado Salad from The Weeknight Cook by Brigit Binns
Prepare the grapefruits Trim a slice from the top and bottom of each grapefruit, cutting through the peel and pith. Stand the grapefruit upright and, following the contour of the fruit, cut away th...
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- Hass avocados, 2, halved, pitted, peeled, and cut into cubes
- Fresh basil, 1 tablespoon minced
- Olive oil, ⅓ cup (3 fl oz/80 ml)
- Jicama, about ½ lb (250 g), peeled and cut into matchsticks
- Radicchio, 1 small head, cored and thinly sliced
- Honey Dijon mustard, 1 teaspoon
- White wine vinegar, 1 tablespoon
- Salt
- freshly ground pepper
- Ruby grapefruits, 2
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