Summer is one of my favorite times to dive into fresh and bright salads so I can go about my day feeling light. This Grapefruit-Jicama Salad with Creamy Avocado is a delightful experience perfect for just that. Crisp jicama and celery along with juicy grapefruit and creamy avocado. Need I say more?
Grapefruit-Jicama Salad with Creamy Avocado
Yield 2 servings
The Salad Base
- 2 tablespoons raw honey
- 2 tablespoons fresh lime juice (or lemon juice)
- 1 small jicama, peeled and cut julienne-style
- 2 red or pink grapefruit (or 3 oranges), peeled, white pith removed, seeded, and cut into segments
- 1/2 cup celery, chopped
- Whisk together the honey and lime juice, and set aside.
- Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
- Plate the salad mixture, reserving any leftover honey mixture that is in the bowl.
The Creamy Avocado
- Leftover honey mixture (from the salad base)
- 1 avocado, pitted and peeled
- 2 tablespoons raw macadamia nut oil (or raw olive oil)
- 1 tablespoon filtered water (or more)
- 1/4 cup fresh lime juice
- 1/4 teaspoon sea salt, more to taste
- pinch black pepper, more to taste
- Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.
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