Chop Chop Salad

Chop Chop Salad

5
Soup Lover-Sue 43

"Bright, crunchy refreshing summer's harvest salad."

Ingredients

20 m servings 42 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  • Prep

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  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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Reviews

5
  1. 7 Ratings

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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 ...

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 ...

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

Lovely crunchy salad. It was well received by a dinner party of 7. I would slice the green onions very thin next time...not a big onion fan. I would add more cilantro too or offer more on the ...

Outstanding! A delicious mix of flavors, colors, and textures. We used already-cut-up grapefruit segments from the refrigerator case at the grocery store, and substituted cherry/grape tomatoes f...