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Gathered
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Serrated-tip spoons for sectioning citrus segments
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
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Serrated-tip spoons for sectioning citrus segments
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Wire mesh fruit bowl — air circulation prevents premature ripening
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Rinse jicama. Cut off and discard skin and any tough fibers. Cut jicama into matchstick-size sticks 2 to 3 inches long. Rinse onion slices with cool water and drain. With a knife, cut off and discard grapefruit peel and membrane. Over a wide serving bowl, cut between inner grapefruit membranes and lift out fruit segments. Put fruit in bowl. Squeeze remaining membrane over bowl to collect juice. Drain grapefruit segments; save 1/2 cup juice and keep the rest to drink. Combine the 1/2 cup juice with vinegar, basil, garlic, and 1/4 teaspoon salt; return to grapefruit. Add jicama, radishes, and onion and mix. Peel, pit, and thinly slice avocado onto jicama salad. Gently mix and add salt and pepper to taste.