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1
Place 1/3 cup cilantro, 2 tablespoons mint, jalapeno to taste, sugar, salt, cumin and lime juice in a food processor.
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2
Process until finely chopped, about 30 seconds, stopping once to scrape down the sides.
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3
With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined.
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4
Transfer the dressing to a large bowl.
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5
Do not clean the processor, but change to the shredding disk.
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6
Using a small, sharp knife, carefully peel jicama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
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7
Cut the jicama and apple into pieces that will fit comfortably through your processors feed tube.
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8
Shred the jicama and apple in the processor.
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9
Add to the bowl with the dressing.
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10
Using a sharp knife, remove the peel and pith from the orange.
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11
Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl.
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12
Squeeze any remaining juice into the slaw.
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13
(Discard membranes and peel.
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14
).
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15
Add avocados; gently toss to combine.
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16
Serve immediately, garnished with cilantro and mint leaves.
