- 3 navel oranges
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sugar
- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- 1 medium jícama (about 3/4 pound)
- 2 firm-ripe California avocados
- 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 emulsified. Peel jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.
- Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.