Jicama Grapefruit Salad - cooking recipe

Ingredients

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

Preparation

Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long.
Rinse onion slices with cool water and drain.
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.
Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice.
Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink.
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.
Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.