Jicama, Avocado and Orange Salad with Lime Vinaigrette


  • 2 medium limes
  • 1 small garlic clove, minced
  • Salt
  • 2 TB minced scallion
  • 1/2 small jalapeno, seeded and minced
  • 1/2 tsp each cumin and coriander seeds
  • 1/3 cup olive oil
  • 2 TB chopped fresh cilantro
  • 1 small-medium jicama
  • 1 large or 2 small firm ripe avocados
  • 2 navel oranges
  • 4 large red radishes
  • 2 handfuls baby spinach


To make the dressing, grate the zest from the limes and squeeze out 2-3 TB juice and set aside. Toast the cumin and coriander seeds in a dry skillet over medium heat until they start to pop and are fragrant. Cool and then grind in a spice grinder. In a small bowl, mix the minced garlic, 1/4 tsp salt, lime zest, lime juice, scallions, jalapeno, and ground spices. Whisk in the oil, season with salt and pepper to taste. Add fresh cilantro. Peel the jicama and slice into matchstick sized pieces. Peel and dice the avocado. Peel the oranges and slice into thin rounds, cut each into 4 pieces. Trim, thinly slice the radishes and slice into thin strips. Put the spinach leaves on a platter, top with the prepared vegetables and spoon over enough dressing to moisten. Toss gently and serve.
Adapted from Vegetarian Cooking for Everyone by Deborah Madison