Avocado, Orange, and Jicama Salad

[Guest guest]

Here's the salad that Sara prepared to go with the chili. She did

recommend that you pan-toast the curry powder and cumin before making

the dressing.

 

Ellen

 

* Exported from MasterCook Mac *

 

Avocado, Orange, and Jicama Salad

 

 

Recipe By : Gourmet Magazine, Sara Moulton on Cooking Live

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 navel oranges

1/2 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon sugar

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 medium jicama

- (about 3/4 pound)

2 firm-ripe California avocados

 

Here's the salad that Sara prepared to go with the chili. She did

recommend that you pan-toast the curry powder and cumin before making

the dressing.

 

With a sharp knife cut peel and pith from oranges. Working over a

bowl, cut sections free from membranes and squeeze enough juice from

membranes to measure 1/4 cup. In a bowl whisk together orange juice,

curry powder, salt, cumin, sugar, and vinegar. Add oil in a stream,

whisking until emulsified. Peel jicama and halve lengthwise. Thinly

slice jicama crosswise and add to vinaigrette, tossing to combine.

Halve, pit, and peel avocados and thinly slice crosswise.

 

Lift jicama from vinaigrette and arrange on 4 plates with orange

sections and avocado. Pour remaining vinaigrette over and around

salads.

 

Yield: 4 servings

Prep Time: 10 minutes

Cook Time:

Difficulty: Easy

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 290 Calories; 22g Fat (64% calories from fat); 4g

Protein; 24g Carbohydrate; 0mg Cholesterol; 279mg Sodium

Food Exchanges: 1/2 Vegetable; 1 Fruit; 4 1/2 Fat

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2108

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