This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
Ingredients
3 navel oranges
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 tablespoons white-wine vinegar
2 tablespoons olive oil
1 medium jícama (about 3/4 pound)
2 firm-ripe California avocados
Preparation
Step 1
With a sharp knife cut peel and pith from oranges. Working over a bowl, cut sections free from membranes and squeeze enough juice from membranes to measure 1/4 cup. In a bowl whisk together orange juice, curry powder, salt, cumin, sugar, 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.
Step 2
Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.
