Avocado, Orange, and Jicama Salad
Jícama is wonderful, crunchy like a savory apple. It adds a nice touch to salads if sliced and eaten raw. I love it cut into sticks, and sprinkled with lime and chile powder. Cara Cara oranges are a type of navel orange with a pretty pink flesh. They’re largely grown in California and reach their peak season between December and April.
With a sharp knife, trim the top and bottom of each orange. Next, place the orange on a cut end and slice the skin from its flesh in long strips. Holding the orange in your hand over a bowl, slice out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides.The wedges should come out easily, leaving only the membrane intact. Squeeze enough juice from membranes to measure 1⁄4 cup.
Make the dressing. In a bowl, whisk together orange juice, curry powder, salt, cumin, agave, and vinegar. Add oil in a stream, whisking until emulsified.
Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour dressing over and sprinkle with Tajin.
- 3 Cara Cara oranges, or oranges of your choice
- 1⁄2 tsp curry powder
- 1⁄2 tsp salt
- 1⁄4 tsp ground cumin
- 1 tsp agave
- 2 tbsp rice wine vinegar
- 2 tbsp olive oil
- 1 medium jícama, about 3⁄4 pound
- 2 ripe avocados
- 1 tsp Tajin for garnish