Grapefruit & Spinach Salad with Jicama and Fennel

By admin | February 20, 2011

Sometimes a dish defies logic and the whole is greater than the sum of it’s parts.  This salad is one such example.  While it may take a few minutes to cut up a jicama and slice the fennel, it’s worth it to get the crunch and flavor of these two underutilized vegetables.  Use a mandoline or decent food processor to make the job easier.

4 grape fruits, segmented (about 2 cups of grapefruit segments)

1 jicama, peeled and cut into batons

1 fennel bulb, cored and thinly sliced

1/2 bunch fresh mint, chopped

6 oz baby spinach leaves

1 red bell pepper, thinly sliced

Combine all ingredients except the grapefruit juice in large bowl and serve!  How easy is that?


Keisha E. on April 15, 2011 at 10:13 pm.

The instructions says to combine all ingredients except the grapefruit juice. So am i supposed to juice the grapefruits? And if yes, when do i combine the grapefruits? Or do i choose and just add the flesh?


admin on April 19, 2011 at 9:08 am.

Hi Keisha,
You just want to use the grapefruit segments. You can save the excess juice and use it for smoothies, salad dressing or just a refreshing beverage. Hope that helps!


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