Jícama, Avocado, Radish & Orange Salad with Cilantro

Ingredients

• 1 jícama, peeled and cut into cubes
• 2 avocados, diced
• 4 radishes, thinly sliced
• 2 oranges, peeled and segmented
• 2 tablespoons freshly chopped cilantro leaves
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Grate 2 tsp. zest from the oranges and reserve it. Use a sharp paring knife to trim off both ends of the oranges, then set each orange upright on a cut side and cut away the peel in strips, taking off all the white pith as you go. Hold the oranges over a small bowl and cut the segments free from the membranes, letting them fall into the bowl. Press the leftover membranes over the bowl to catch the remaining juice.
2. Add the cumin seeds to a small dry skillet and warm them over medium heat until they smell toasty and are lightly browned, about 1 minute. Transfer them out of the pan and let them cool. Crush the cooled seeds into a fine powder with a mortar and pestle or grind them in an electric spice mill.
3. With a mortar and pestle, or with the flat side of a chef's knife, work the garlic with a pinch of salt until it becomes a paste. Place the garlic paste and ground cumin in a small bowl, or leave them in the mortar, then whisk in the 2 tsp. orange zest, 3 Tbs. orange juice from the bowl with the orange segments, the lime juice, and the cayenne. Leave the mixture to stand for 5 to 10 minutes, then whisk in the olive oil.
4. While the dressing rests, peel the jícama and cut it into 1/8-inch-thick matchsticks that are 2 to 3 inches long. In a large bowl, toss together the jícama, radishes, and scallions. Add salt and pepper, then toss with about two-thirds of the vinaigrette. Let it sit for 5 to 10 minutes so the flavors can come together.
5. Right before serving, cut the avocados into thin diagonal slices. Arrange half the avocado in a shallow bowl and sprinkle with salt and pepper. Spoon a little of the remaining vinaigrette over the avocado. Add the cilantro and orange segments to the jícama mixture and toss carefully. Taste, then add more salt, pepper, and lime juice if it needs it. Spoon the jícama salad over the avocado, then nestle the rest of the avocado slices into the salad. Salt the avocado on top, drizzle with the remaining vinaigrette, and serve immediately.