Sunday, March 22, 2009
Jicama, Grapefruit and Pepita Salad with Cilantro-Lime Dressing
We interrupt our regularly scheduled South Indian programming to bring you this light, refreshing salad, based on the version at a local taqueria. Thinly slicing the jicama and supreming the grapefruit really elevate the sophistication of this simple dish, and the dressing is addictive.
By "supremed" grapefruit, we refer not to the most awesome grapefruit ever (although these beauties from Kaki Farms came close), but to grapefruit sections with the skin, pith and membranes removed, leaving nothing but luscious ruby fruit. If you're new to supreming, try this tutorial.
Pepitas are hulled roasted pumpkins seeds, gorgeous little gems of folic acid and iron. The original version we ate was served by itself, but try this on a bed of salad greens to make it a heartier side dish or a light meal.
half of a large jicama, very thinly sliced (we used a mandoline on 1.5mm setting)
1/2 an avocado, thinly sliced
2 grapefruits, supremed
1/4 cup of pepitas
optional bed of mixed salad greens
for the dressing:
juice of 2 limes
zest of 1 lime
1/3 cup olive oil
1/4 cup packed cilantro leaves
1/2 teaspoon salt
optional cayenne to taste
After you supreme the grapefruits, squeeze any extra juice into a small dish with the dressing ingredients. Blend up the dressing with an immersion blender and toss it with the grapefruit and jicama. Lay the grapefruit and jicama on a bed of salad greens and garnish with avocado and pepitas.