Avocado, Orange, and Jícama Salad


  • 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


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