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READY IN 20 mins

Chop Chop Salad

Read Reviews (4)

"Bright, crunchy refreshing summer's harvest salad." — Soup Lover-Sue

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Original recipe makes 6 servings Change Servings

1 red grapefruit
1 cup peeled, chopped jicama
1 cup chopped orange bell pepper
1 cup chopped cucumber

1 tomato, chopped
2 green onions, chopped
1/4 cup chopped fresh cilantro

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Directions

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.
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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PREP 20 mins
READY IN 20 mins

Footnotes

Editor's Note
Dress this salad with Habanero Heat Salad Dressing.

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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.

—lutzflcat

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Apr 04, 2011

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

—Natsonline

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4 Ratings

Feb 07, 2013

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.

—irene

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Mar 11, 2013

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 for the chopped tomato. The dressing I used was a raspberry vinaigrette, but I think it would be great with a poppy seed dressing as well.

—Ann

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Nutrition

Calories
42 kcal
2%

Carbohydrates
10.2 g
3%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
2.5 g
10%

Protein
1.2 g
2%

Sodium
5 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chop Chop Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 42
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 5mg < 1 %
Potassium 256mg 7 %
Total Carbohydrates 10.2g 3 %
Dietary Fiber 2.5g 10 %
Protein 1.2g 2 %
Sugars 5.1g
Vitamin A 19 %
Vitamin C 114 %
Calcium 3 %
Iron 5 %
** Thiamin 4 %
Niacin 6 %
Vitamin B6 7 %
Magnesium 6 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.