- 3 navel oranges
- 2 tablespoons fresh lime juice
- 1 tablespoon cider vinegar
- 2 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 1 small jicama (1 pound)—peeled, quartered and thinly sliced
- 2 Hass avocados, quartered lengthwise and thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped cilantro
How to make this recipe
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.
Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.
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