Jicama Grapefruit Salad

• 1 jicama (1 lb. or a 1-lb. piece)
• 1/2 cup thinly sliced red onion
• 2 red grapefruits (1 1/4 lb. each)
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh basil leaves
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/2 cup sliced red radish
• 1 firm-ripe avocado (1/2 lb.)
• pepper

1. Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
2. Rinse onion slices with cool water and drain.
3. With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments.
4. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
5. Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
6. Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix.
7. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.

jicama, red onion, red grapefruits, red wine vinegar, fresh basil, garlic, salt, red radish, avocado, pepper

Taken from www.food.com/recipe/jicama-grapefruit-salad-315707 (may not work)