Citrus Salad with Avocado, Jicama & Chipotle

To section the citrus, starting with the grapefruit, trim off both ends. Set it on one of its flat sides. Working your way around the grapefruit, use your knife to cut away portions of the peel and white pith, exposing the bright flesh. To cut out the sections, hold the grapefruit over a medium bowl and cut along the membranes to release the sections. Repeat the process with the orange. Divide the citrus between 2 serving bowls.

For the jicama, trim off both ends. Set it on one of its flat sides. Working your way around the jicama, use your knife to cut away portions of the peel, exposing the white flesh. Cut the jicama in half. Using one half (reserve the other half for another time), cut it into about ¼-inch thick slabs. Now cut the slabs into about ¼-inch thick sticks. Divide them among the bowls.

Cut the avocado in half and remove the pit. Scoop out the flesh and add it to the bowls. Squeeze lime over each salad and sprinkle with chipotle powder.