1 medium jicama, peeled and julienned
1 small red bell pepper, seeded and julienned
1/2 small red onion, sliced thin
1/4 cup coarsely chopped cilantro
2 large oranges
1-2 large avocados
1 small head of green or red lettuce (optional)
1 tablespoon fresh lime juice
1-1/2 tablespoons fresh orange juice
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle
2 tablespoons grapeseed or olive oil
Jicama and red pepper slaw with orange and avocado
Mix the jicama, red pepper, onion and cilantro gently.
Whisk the dressing ingredients together and immediately pour about half onto the salad. Toss and add more dressing if necessary, whisking again before adding. Adjust seasoning. Set aside remaining dressing.
With a small sharp knife, cut off the ends of the orange and slice off the peel and pith. Slice into rounds, or cut into segments by slicing on either side of each piece of membrane to release the slices.
Cut the avocado in half and remove the pit. Using a large spoon, remove the flesh from each half in one piece. Cut into thin slices. (If doing this more than a few minutes ahead, sprinkle with lime juice, or cover with heavy plastic wrap.)
If desired, line serving platter or individual plates with lettuce leaves. Top with the jicama mixture and flatten out slightly. Arrange the orange slices and avocado over the salad and drizzle with a little more dressing and top with a cilantro sprig.