JICAMA SALAD WITH GRAPEFRUIT
AND AVOCADO AND TOASTED PUMPKIN SEEDS
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
Chef Laura Braley at Arguello restaurant in San Francisco shared with me her recipe for this delicious and beautiful salad. I enjoyed it so much at a festive Christmas dinner there a few years ago soon after the restaurant opened. I’ve made some changes based on my own kitchen skills and taste. I plan to try it next time with an orange. This video on how to cut up a jicama is worth watching.
¼ cup pumpkin seeds
1 jalapeno, thinly sliced
1 tsp. ground coriander
½ tsp. ground cumin
1 tablespoon olive oil
Toast in an iron skillet or saute pan. Set aside to cool.
½ medium jicama, peeled and cut into either 2-inch slices or small cubes
1 grapefruit, peeled and with white membrane removed
Place in a serving bowl.
2 avocados, sliced
Place on top of jicama and grapefruit. Sprinkle over with the pumpkin seed mixture.
juice of ½ lime or Meyer lemon.
¼ cup fresh cilantro leaves
Sprinkle over top.