Avocado, Orange and Jicama Salad

Feta is a fun, briny addition to this salad's Mexican mix of jicama, avocado and cilantro.

 

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  • Total Time:
  • Servings: 6
KEY: Spring, Summer, Salads, Side Dishes, Fast, Healthy, No-Cook, Staff Favorites, Vegetarian, Dinner, Lunch

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Ingredients

  • 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

  1. 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.
  2. 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.
Contributed By Photo © Antonis Achilleos Published August 2011

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