This is a great summer dish. It’s light and refreshing with only 208 calories per serving. I also like to try new things and this recipe incorporates the “jicama” It’s a sweet flavoured vegetable that has a crunchy texture. Choose smaller a jicama, since larger ones can be dry.

2 cups mesclun
2 ruby-red grapefruits
1 pound medium shrimp, peeled, deveined and cooked
2 kiwi fruits, peeled and sliced
1 small jicama, peeled and cut into strips
4 teaspoons extra-virgin olive oil
1 tablespoon chopped mint
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
Pinch cayenne

1. Line a platter with mesclun. Peel and thinly slice the grapefruits over a bowl to catch the juice; arrange the grapefruits, shrimp, kiwi fruit, and jicama over the mesclun.
2. Whisk the oil, mint, lime juice, honey, salt and cayenne into the grapefruit juice. Drizzle over the salad.

The jicama