Avocado, Orange, and Jícama Salad

Ingredients

• 2 firm-ripe California avocados
• 1 medium jícama (about ¾ pound)
• 2 tablespoons olive oil
• 2 tablespoons white-wine vinegar
• ¼ teaspoon sugar
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• + 2 more ingredients
• • ½ teaspoon curry powder
  • 3 navel oranges

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 emulsif...

View full recipe at SpringPad