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Chop Chop Salad

Chop Chop Salad

  • Prep

  • Ready In

Soup Lover-Sue

Bright, crunchy refreshing summer's harvest salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet


  1. With a very sharp knife, cut a slice from the bottom and top of the grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds.
  2. Place the grapefruit sections, jicama, orange bell pepper, cucumber, tomato, green onions, and cilantro into a salad bowl, and toss gently to mix.
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First time I've ever had jicama, and I wasn't too crazy about it. Its crunchiness is nice, but it's also a bit slimy (for lack of a better word) and really doesn't have much flavor, if any. I don't think it adds anything to the salad, and I would omit in the future, particularly considering it was expensive. IMHO, what really makes this salad unusual is the grapefruit. I served this with the recommended Habanero Heat Salad Dressing which was a good complement.

Natacha Pellerin

Sounds very good. I will make it and comment afterwards. Thank you.


This recipe is good as is. I must however disagree with a comment that jicama was "slimy"- Jicama is crunchy and watery- if it's slimy it must've not been fresh. An easy alternative to jicama can be a green mango (NOT ripe and sweet). It will offer the same crunchiness but with a bit of tartness at the same time. Second alternative can be to use pineapple. NOT from a can but freshly cut. Thanks for the recipe.