Saturday, February 19, 2011

In Case You Were Wondering...

Avocado and grapefruit do not taste good together, I don't care what Ina Garten says.

So here's the story. (Because there's always a story...) Inspired by a recent shipment of those heavenly grapefruits I told you about a while back, I decided to get creative. There's only so many grapefruits a girl can eat for breakfast you know.

So there I was at the local market with grapefruit and avocado on the brain when I spotted some jicama. Don't ask me what I was thinking. It had been a long week.

What is jicama you ask? If you've never watched Food Network before it's basically like eating a raw potato with a hint of apple. Yum.

Surprisingly the jicama wasn't the problem here. It was my first time eating it, and I have to say I kind of like it. Which is good since I now have half a jicama sitting in my fridge. The jicama and the grapefruit are a welcome combo. Together they make a salad that is fresh, not too sweet, with a bit of crunch. Perfect after the winter doldrums of potatoes and greens.

You'd think the creamy mild avocado might lend something here. I'm still trying to pinpoint what that is, but it wasn't good. But I'll include some pics and the recipe anyways because it's just so darn pretty and healthy! I tried really hard to like it, and maybe the avocado I used was a little bland and overripe. (Also, I think people should share more of their failed experiments so that we could all learn from them and have a good laugh while we're at it. I'd love to see a blog devoted to that. In fact I already have more than a few good entries in mind.)


1 large grapefruit, peeled and segmented, with its juice
Half a jicama, peeled and diced (save the rest for slaw)
1 avocado, diced
Coarsely ground sea salt to taste
Splash of lime juice

Combine all of the ingredients in a bowl.Oooh and aah for a bit. Taste. Order some pizza instead.

1 comment:

  1. The directions are so succinct and easy to follow!