Avocado, Orange, and Jícama Salad Recipe

• 1/4 tsp Ground Cumin
• 1/4 tsp Sugar
• 2 tbsp White-Wine Vinegar
• 2 tbsp Olive Oil
• 1 Jícama (medium)
• 2 firm-ripe California Avocados
• 3 Navel Oranges
• 1/2 tsp Curry Powder
• 1/2 tsp Salt

• Squeeze juice from peeled oranges.
• Take a small bowl, whisk together orange juice, salt, cumin, sugar, curry powder and vinegar.
• Now add oil and whisk until emulsified.
• Add vinegar to thinly sliced jicama and avocados; set it aside for few minutes.
• Pick the slices of jicama and avocados from vinegar.
• Place the dipped slices on the plates with orange sections.
• Now pour remaining vinegar over the salad.
• Serve it immediately.