2 heads Boston lettuce, rinsed and dried
1 bunch watercress, stems removed
1/4 lb. jicama (2 c.), cut in strips
2 pink grapefruit, cut in segments (reserve 1/3 c. juice)
2 mangos, pared into 1/4 inch slices
2 avocados, pared and pitted, cut into 1/4 inch slices
1 red onion, thinly sliced

Arrange lettuce leaves, watercress, avocado, jicama, grapefruit, mango, and onion.

DRESSING:

Reserved grapefruit juice (1/3 c.)
1 tbsp. chopped coriander or parsley
3 tbsp. olive oil or vegetable oil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper

Whisk to blend all ingredients. Drizzle over salad just before serving. Serves 12.