Avocado, Orange and Jicama Salad

By BobD

Ingredients

• 3 navel oranges
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 2 tablespoons extra-virgin olive oil
• Pinch of cayenne pepper
• Salt and freshly ground black pepper
• 1 small jicama (1 pound)—peeled, quartered and thinly sliced
• 2 Hass avocados, quartered lengthwise and thinly sliced
• 1 cup crumbled feta cheese
• 1/4 cup chopped cilantro

Preparation

Step 1

Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.

Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.