Avocado, Orange, and Jicama Salad

1. 1

   With a sharp knife cut peel and pith from oranges.

2. 2

   Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup.

3. 3

   In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, and vinegar.

4. 4

   Add oil in a stream, whisking until emulsified.

5. 5

   Peel jicama and halve lengthwise.

6. 6

   Thinly slice jicama crosswise and add to vinaigrette, tossing to combine.

7. 7

   Halve, pit, and peel avocados and thinly slice crosswise.

8. 8

   Lift jicama from vinaigrette and arrange on 4 plates with orange sections and avocado.

9. 9

   Pour remaining vinaigrette over and around salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.