Shrimp, Jicama, and Avocado Salad
• 1⁄2 cup fresh grapefruit juice
• 1 tablespoon white wine vinegar 1 teaspoon honey
• 1⁄2 teaspoon ground cumin
• 1⁄4 cup vegetable oil
• 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
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.
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.
Thanks to Leslie Glover Pendleton for this recipePrint Recipe