Avocado, Orange, and Jicama Salad

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 navel oranges
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • 1 medium jicama (about 3/4 pound)
  • 2 firm-ripe California avocados
Directions
  • With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream, whisking until emulsified. Peel jicama and halve lengthwise. Thinly slice jicama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.

  • Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.


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