Prep time: 5 minutes
Total time: 10 minutes
Yield: 4 servings
- 1 small jicama
- 1 ruby grapefruit
- 2 tbs. grapefruit juice
- 1 tbs. canola oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cayenne power, or to taste
- 1/4 cup cilantro, stemmed and loosely chopped
Cut jicama in half. Place flat side down on cutting board. Use a potato peeler to remove tough outer skin. Half jicama again and cut flesh into spears. Add to mixing bowl.
Using a sharp knife, cut off top and bottom of grapefruit. Place upright on cutting board, cut down along the sides to remove the skin and the white pith. Sever the membranes that hold the grapefruit together. Add to bowl. Squeeze 2tbs. grapefruit juice into bowl. Add oil.
Add the remaining ingredients, salt, cayenne pepper and cilantro. Lightly toss and serve.