Shrimp, Jicama, and Avocado Salad
Ingredients
THE DRESSING
• 1⁄2 cup fresh grapefruit juice
• 1 tablespoon white wine vinegar 1 teaspoon honey
• 1⁄2 teaspoon ground cumin
• 1⁄4 cup vegetable oil
• salt
• freshly ground black pepper
• 1 ripe avocado
• 2 cups watercress sprigs, washed and spun dry
• 1 small jicama, peeled and cut into 1⁄4-inch-thick sticks (about 2 cups)
• 2 pounds Simply Boiled Shrimp
Instructions
In a bowl, whisk together the dressing ingredients until emulsified. The dressing keeps covered in the refrigerator for 2 days.
Halve, pit, and peel the avocado. Cut it into 1-inch chunks. Divide the watercress among four plates and top it with the jicama and avo- cado.
Arrange the shrimp on top of the vegetables and drizzle with dressing. Serve immediately.
NOTE:
If you are short of time, buy shrimp already peeled and cooked.
You can cook the shrimp and make the dressing 1 day in advance and keep them covered in the refrigerator.
Jicama (pronounced HEE-ka-mah) is crunchy, juicy, and slightly sweet, tasting like a cross between a raw potato and an apple. Diced, sliced, shredded, or cooked, jicama keeps its crunch and doesn’t dis- color once cut. Available year-round, it can vary from the size of an apple to that of a melon. Its beige skin should be as unblemished as possible, without soft spots.
Serves 4
Thanks to Leslie Glover Pendleton for this recipe
