Categories: Salads

Ingredients

• 3 naval oranges
• 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp sugar
• 2 tbls white wine vinegar
• 2 tbls olive oil
• 1 medium jicama
• 2 firm-ripe avocados

Directions

1. Peel and pith oranges and section, removing membranes (squeezing 1/4 cups of juice from membranes). Whisk together juice, seasonings, and vinegar. Add oil in a stream until emulsified.

2. Peel jicama and thinly slice adding to vinaigrette to coat. Lift from dressing and arrange on a serving plate. Peel and thinly slice avacados. Arrange avocados and oranges on jicama and pour remaining vinaigrette over.

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