Avocado-Grapefruit Salad with Jicama

Avocado-Grapefruit Salad with Jicama

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From: Diabetic Living Magazine

Ready in just 15 minutes, this spinach salad with grapefruit sections delivers a lovely contrast of creamy avocado and crunchy jicama in each bite.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup white wine vinegar
  • 4 teaspoons canola oil or avocado oil
  • ⅛ teaspoon salt
  • Pinch of crushed red pepper or ground pepper
  • 4 cups packaged fresh baby spinach
  • ¼ of a medium jicama, peeled
  • 2 small pink or red grapefruit, peeled (see Tip), seeded and sectioned
  • 1 small avocado, halved, seeded, peeled and sliced


  • Prep

  • Ready In

  1. Combine vinegar, oil, salt and red pepper (or ground pepper) in a screw-top jar. Cover and shake well.
  2. Divide spinach among six salad plates. Use a vegetable peeler to make shavings from the jicama. Top the spinach with the jicama, grapefruit and avocado. Drizzle with vinaigrette.
  • Tip: Cut the peel off the grapefruit using a sharp knife, making sure to remove all the bitter white pith.

Nutrition information

  • Serving size: 1¼ cups salad and 1 tablespoon dressing
  • Per serving: 97 calories; 5 g fat(1 g sat); 4 g fiber; 11 g carbohydrates; 2 g protein; 24 mcg folate; 0 mg cholesterol; 4 g sugars; 3,105 IU vitamin A; 35 mg vitamin C; 54 mg calcium; 2 mg iron; 80 mg sodium; 198 mg potassium
  • Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (58% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable, ½ fruit

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