Serves 4 / Serving tip: Sesame breadsticks are the perfect accompaniment to this hearty salad.
1 medium jicama, peeled and cut into thin strips
1 small fennel bulb, halved, cored, and cut paper thin
1 mango, peeled and sliced
1 jalapeño pepper (or to taste), seeded and finely chopped
2 medium-large pink grapefruits, peeled, pith removed, and sectioned
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh chives or minced green onion
4 tablespoons fresh grapefruit juice
¼ cup canola oil
2 tablespoons fresh lemon juice
4 5-ounce tilapia fillets
Olive oil, for brushing
1. In a large bowl, combine jicama, fennel, mango, jalapeño, grapefruit sections, cilantro, and chives; toss together carefully. In a small bowl, whisk together grapefruit juice, canola oil, lemon juice, and a pinch of salt.
2. Preheat broiler. Brush fillets on both sides with olive oil, season generously with salt and pepper, and place on a well-oiled rack. Broil 4 minutes, until cooked through. Do not turn over.
3. Drizzle about 4 tablespoons dressing over salad and toss well. Divide salad onto four plates. Top each with a fillet and serve immediately.
PER SERVING: 392 cal, 23% fat cal, 10g fat, 1g sat fat, 92mg chol, 38g protein, 39g carb, 12g fiber, 139mg sodium
