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Orange, Avocado, and Jicama Salad

This is a new vegetable for you to try. Jicama (Hick-a-ma) tastes like a crunchy apple and is loaded with vitamins and minerals without a lot of calories. (If you need to substitute, use firm apple slices). We’ve been doing a lot of Mexican and Middle-Eastern-inspired recipes lately and needed a nice cool salad to complement our dinners. Delicious!—Barb L.

Serves: 2-4

Ingredients:

3 navel oranges

1 Tbsp fresh lime juice

1 Tbsp Flying Olive Gravenstein Apple or Coconut Balsamic Vinegar

1 Tbsp Flying Olive Blood Orange or Persian Lime Extra Virgin Olive Oil

A drizzle of Flying Olive Cayenne Red Pepper Extra Virgin Olive Oil, if desired

Sea salt and freshly ground black pepper

1/2 small jicama (1 pound), peeled, quartered, and cut into wide, flat matchsticks or 2-3 firm apples, cored and sliced into thin wedges

1 Hass avocado, on the firm side, quartered lengthwise and thinly sliced

2 Tbsp chopped fresh cilantro

Directions:

Using a sharp knife, cut the tops and bottoms off the oranges. Peel the oranges by starting at the top and moving the knife down the sides of each orange, slicing off the skin. Be sure to remove 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 separate bowl to extract the remaining juice. Whisk, or shake in a jar with a lid, the lime juice, Flying Olive Balsamic Vinegar of Choice, Flying Olive Extra Virgin Olive Oil of Choice, and, if desired, the Flying Olive Cayenne Red Pepper Extra Virgin Olive Oil. Season with salt and pepper. Add the jicama to the oil and vinegar mix. Let stand for 15 minutes. Gently fold in the orange sections, avocado, and cilantro. Serve.

Submitted by Barb L.