1 lb jicama 2 pink (or red grapefruits (2 -lb. total)) 2 oranges (1 3/4 lb. total) 2 firm-ripe avocados (1 1/4 -lb. total) 1 red-leaf lettuce,(3/4 lb.) -rinsed and crisped 1/2 c thinly red onion,Sliced Salt Persimmon Dressing 6 T Hachiya persimmon pulp 1 T rice vinegar 1 t fresh sage leaves,Minced 1/2 t garlic,Minced 2 T mayonnaise 2 T citrus juice 1/4 c avocado (or salad oil) Salt and pepper
1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.
2. Cut off and discard peel and white membrane from grapefruits and oranges. Working over a bowl to catch juices, cut between inner membranes and fruit to free segments, dropping fruit into bowl.
3. Pit, peel, and thinly slice avocados.
4. Line a platter or salad plates with lettuce. With a slotted spoon, lift fruit from bowl; reserve 2 tablespoons juice for persimmon dressing and the rest for other uses. Arrange fruit, avocados, onion, and jicama on lettuce.
5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing and salt to add to taste.