Ingredients
3navel oranges
2tbsplime juice,freshly squeezed
1tbspapple cider vinegar
1tspagave syrup
2tbspavocado oil,or extra virgin olive oil
½tspKosher salt,plus more for finishing
pinchfreshly ground pepper
¼cupmint,fresh chopped, plus more for garnish
1½lbsjicama,peeled, halved and cut into ¼ to ½-inch sticks
¼cupred onion,thinly sliced
1½cupsCampari tomatoes,sliced
1green leaf lettuce,washed and dried, optional
2hass avocados,sliced or chopped
Preparation
Cut about an inch off the top and bottom of the oranges. Then, sitting each orange on its cut end, take your knife and follow the curve of the orange from top to bottom, slicing off the peel and pith as you go.
Pick up the orange, and working over a small bowl, cut in between the membranes to release each orange segment.
Set the segments aside and squeeze the nearly flesh-free membranes over the bowl to collect the juice.
In the bowl with ¼ cup of orange juice, whisk in lime juice, vinegar, agave, and oil. Season with salt and pepper, then stir in chopped mint.
In a large bowl, combine the jicama, red onion, and tomatoes. Add the dressing and stir to combine; then gently fold in the orange segments.
When ready to serve, lay a bed of lettuce on your serving platter, and using a slotted spoon, top with the jicama salad. Arrange avocado on top, garnish with mint leaves, and sprinkle with salt.
Pour any remaining liquid in the bowl into a serving container for additional dressing, as needed. Serve immediately.
