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Avocado, Orange, And Jicama Salad
Ingredients
- 3 x navel oranges
- 1/2 tsp curry pwdr
- 1/2 tsp salt
- 1/4 tsp grnd cumin
- 1/4 tsp sugar
- 2 Tbsp. white-wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 med jicama - (abt 3/4 lb)
- 2 x hard-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 sufficient juice from membranes to measure 1/4 c..
- In a bowl whisk together orange juice, curry pwdr, salt, cumin, sugar, and vinegar. Add in oil in a stream, whisking till emulsified.
- Peel jicama and halve lengthwise. Thinly slice jicama crosswise and add in 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.
- This recipe yields 4 servings.
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