Salad: Mexico – Ensalada de Pomelo, Jícama y Hinojo (Grapefruit, Jicama, and Fennel Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

2 cups (250 g) jicama, peeled and cut into thin matchsticks
1 small fennel bulb, cored and very thinly sliced (reserve tender fronds for garnish)
1 large Persian or English cucumber, halved lengthwise, seeded, and thinly sliced
1 ruby red grapefruit, segmented (reserve 2 tbsp / 30 ml juice from the trimming)
4 small radishes or 1 / 2 watermelon radish, thinly shaved
1 small serrano chile, very thinly sliced (optional)
1 / 3 cup (40 g) toasted pepitas (pumpkin seeds)
1 / 4 cup (10 g) cilantro leaves, lightly packed
2 tbsp (8 g) fresh mint leaves, torn
Flaky sea salt, to taste
White pepper, to taste
2 tbsp (30 ml) fresh lime juice
2 tbsp / 30 ml reserved grapefruit juice
1 tsp (7 g) honey or agave syrup
1 / 2 tsp finely grated lime zest
1 / 4 tsp ground coriander
3 tbsp (45 ml) extra-virgin olive oil
Pinch of sea salt

Instructions

Toast pepitas in a dry skillet over medium heat, shaking often, until fragrant and lightly golden, 3–4 minutes. Let cool.
Segment the grapefruit over a bowl to catch juices, reserving 2 tablespoons of the juice for the vinaigrette.
Whisk the vinaigrette: in a small bowl combine lime juice, reserved grapefruit juice, honey/agave, lime zest, ground coriander, and a pinch of salt. Whisk in olive oil until emulsified; adjust salt to taste.
In a large bowl, combine jicama, sliced fennel, cucumber, radishes, and serrano (if using). Season lightly with a pinch of salt.
Add the grapefruit segments, cilantro, and mint. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat without breaking the citrus.
Transfer to a serving platter. Scatter toasted pepitas and fennel fronds over the top. Spoon on remaining vinaigrette as desired, then finish with a pinch of flaky sea salt and white pepper to taste.
Serve chilled alongside ceviche for a crisp, citrusy counterpoint.