Ironically, while I was in the midst of testing my 4th batch of streusel bars, I actually got hungry. I was craving something light and clean to contrast the sweet and buttery bars. I usually make a jicama salad with mango and mint. But grapefruit is in season and mango is a little harder to find these days. Plus, I just read somewhere (or maybe I saw it on The Dr. Oz Show, though I’m a little ashamed to admit this) that grapefruit can speed up your metabolism. It is also quite low on the glycemic index and is high in fiber. This salad is one of those rare combinations of super-healthy and low calorie while still being sort of addictingly good. You can adjust the dressing according to your taste — more or less agave, more salt, less oil, etc. Be sure to get really juicy lemons and limes for the dressing. I didn’t measure exactly when I made mine, but I know that the lemons and limes I used yielded a lot of juice. If yours are slightly less juicy, just adjust the rest of the ingredients proportionately.
Cirtus Jicama Salad:
1 jicama, peeled and diced
1 grapefruit, segmented (membranes removed using hands)
1/4 cup fresh mint, chiffoned or minced
juice of 1/2 lemon
juice of 1/2 lime
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon agave nectar
1/4 teaspoon sea salt (plus more to taste)
Combine jicama, grapefruit and mint in a salad bowl. Toss with enough dressing to coat.