Miami Winter Salad
Grapefruits and avocados are important crops in Miami. The jicama is added for texture
and to lighten up an otherwise traditional salad.
1 tablespoon olive oil
4 dashes hot sauce, or to taste
1/2 teaspoon salt, or to taste
1 small jicama, peeled and julienned
1/2 small red onion, thinly sliced
2 grapefruits, peeled and sectioned
3 navel oranges, peeled and sectioned
1 large avocado
1/4 cup coarsely chopped pecans, toasted (about 1 ounce)
- In a large serving bowl, whisk together oil, hot sauce, and salt. Add jicama and onion
and toss to combine. Top with grapefruit and orange sections, cover, and refrigerate until
just before serving.
- Just before serving, peel and slice avocado. Add to chilled salad, along with pecans,
and toss gently to combine.
Makes 8 servings.
PER SERVING: 145 CAL (33% from fat), 2g PROT, 5g FAT, 21g CARB, 3mg SOD, 0mg CHOL, 5g
Source: Veggie Life Magazine
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