JICAMA, GRAPEFRUIT AND AVOCADO SALAD

FOR THE DRESSING:
2 ripe grapefruits, divided use
Juice of 1 lime
3 Tablespoons sweet Thai chile sauce
1/2 Tablespoon rice vinegar
4 Tablespoons cottonseed oil
1 teaspoon finely chopped jalapeno pepper
1/4 teaspoon cumin
Salt and pepper to taste
FOR THE SALAD:
1 medium jicama, peeled, quartered and cut into 3-inch slices
1/4 of a red bell pepper, cut into thin slivers
1/4 of a yellow bell pepper, cut into thin slivers
1/4 of a red onion, thinly sliced
TO SERVE:
1 ripe avocado

FOR THE DRESSING:
Squeeze juice from 1 grapefruit into a mixing bowl. Combine with lime juice, chile sauce, vinegar, oil, jalapeno, cumin, salt and pepper. Whisk together.

FOR THE SALAD:
Peel the remaining grapefruit, separate the segments and set aside. In a large mixing bowl, toss the jicama, red bell pepper, yellow bell pepper and onion. Pour dressing over salad and mix well.

TO SERVE:
Just before serving, dice avocado. Mix in avocado and grapefruit segments.

Makes 4 servings.