Jicama Grapefruit Salad

Ingredients

• 0.5 lb firm-ripe avocado 
• 2 tablespoons basil leaves dried fresh chopped
• 1 clove garlic minced pressed
• 2  pink grapefruit red ()
• 1  jicama 
• 8 servings bell pepper 
• 0.5 cup radishes red sliced
• 0.5 cup onion red thinly sliced
• 0.3 cup red wine vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl
• knife

Directions

1. Rinse jicama.
2. Cut off and discard skin and any tough fibers.
3. Cut jicama into matchstick-size sticks 2 to 3 inches long.
4. Rinse onion slices with cool water and drain.
5. With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
6. Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
7. Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit.
8. Add jicama, radishes, and onion and mix.
9. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.