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...
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