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Cucumber and Grapefruit Salad with Burnt Tortilla Vinaigrette

Jonathan Garcia
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Course Salad
Servings 4

Ingredients
  

FOR THE CUCUMBER AND GRAPEFRUIT SALAD:

  • 2 tablespoons (15 g) toasted, unsweetened or lightly sweetened coconut flakes
  • 1 large cucumber, peeled and cut into thin strips
  • 1 cup jicama, peeled and cut into thin strips
  • 1 grapefruit, membrane removed and segmented
  • Salt, to taste
  • Pinch of chili powder (optional)
  • Burnt Tortilla Vinaigrette (recipe follows)
  • Micro cilantro, for garnish
  • Toasted coconut, for garnish

FOR THE BURNT TORTILLA VINAIGRETTE:

  • 1 corn tortilla
  • 3 tablespoons (44.4 ml) olive oil or neutral oil
  • 1½ tablespoons (22.2 ml) apple cider vinegar or white vinegar
  • 1 teaspoon (4.9 ml) lime juice (optional)
  • Salt and pepper, to taste

Instructions
 

FOR THE CUCUMBER AND GRAPEFRUIT SALAD:

  • In a dry skillet over medium heat, toast coconut flakes for 1 to 2 minutes, stirring frequently until golden and fragrant. Set aside.
  • In a large bowl, combine the cucumber and jicama. Gently fold in the grapefruit segments. Season with salt and, if desired, chili powder.
  • Drizzle with vinaigrette just before serving and toss gently. Garnish with toasted coconut and micro cilantro.

FOR THE BURNT TORTILLA VINAIGRETTE:

  • Toast the tortilla directly over an open flame or on a hot skillet until well blackened in spots. Break the tortilla into pieces and place in a blender. Add vinegar, oil and lime juice. Blend until thick and smooth. If too thick, thin with a bit of warm water. Season with salt and pepper.

Notes

Prep the components ahead, but assemble just before serving to keep textures fresh. This salad is great as a light appetizer or side dish with grilled proteins.
Photo by Daniela Loera