Walnut-grapefruit salad with yellow chilies
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | Grapefruit, peeled and white pith removed | |
| 2 | Oranges, peeled and white pith removed | |
| 1 | cup | Peeled, diced jicama |
| 4 | Yellow wax hot chilies, sliced in thin rings | |
| 1 | tablespoon | Walnut or vegetable oil |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Fresh lime juice |
| 1 | tablespoon | Chopped fresh parsley |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Chopped walnuts (optional) |
Directions
Chilies and citrus fruits combine in a powerful combination of vitamin C and flavor. This salad complements fish and poultry especially well. Jicama, a crunchy, mild flavored tuber, is available at Latin markets and in many supermarkets.
Cut fruit sections away from their surrounding membranes into a bowl.
Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat. Let salad stand at room temperature for 1 hour. (The salad can be made ahead to this point and refrigerated overnight.) Just before serving, sprinkle the salad with walnuts.
144 CALORIES PER SERVING: 3 G PROTEIN, 4 G FAT, 29 G CARBO- HYDRATE; 5 MG SODIUM; 0 MG CHOLESTEROL.
Posted by Stephen Ceideburg