- 4 oranges - zested, skin removed with as much pith as possible, cut into segments away from pith, juiced
- 1 tsp. cumin seeds – toasted, ground into a fine powder
- 1 clove garlic – mashed with pinch of salt
- Kosher salt
- 5 Tbs. fresh lime juice; more to taste
- Large pinch cayenne
- 1/4 cup extra-virgin olive oil
- 1 small jícama (about 1-1/4 pounds) – peeled and cute into matchesticks
- 8 small red radishes, cut into very thin round slices
- 5 scallions, dark green tops trimmed; cut diagonally into thin slices
- Freshly ground black pepper
- 2 large ripe but firm avocados
- 1 cup packed fresh cilantro leaves – roughly chopped
inely grate 2 tsp. zest from the oranges. Set zest aside. With sharp paring knife, slice ends off oranges. Stand each orange on one of its cut ends, pare off rest of peel in strips, making sure to remove all of pith. Working over a small bowl, carefully cut the orange segments away from connective membrane. Squeeze the membranes over the bowl to get any remaining juice.
Put cumin seeds in small, dry skillet. Toast over medium heat until slightly browned, aromatic, about 1 minute. Remove from skillet and let cool. Grind seeds to fine powder in mortar and pestle or electric spice mill. Using a mortar and pestle or flat side of chef’s knife, mash garlic to a paste with a pinch of salt. Put garlic paste and cumin powder in small bowl (or keep it in the mortar) and whisk in the 2 tsp. orange zest, 3 Tbs. orange juice (from bowl of orange segments), lime juice, and cayenne. Let the mixture sit for 5 to 10 minutes, and then whisk in the olive oil.
Meanwhile, peel jícama and cut into 1/8-inch-thick matchsticks 2 to 3 inches long. In a large bowl, combine jícama, radishes, and scallions. Season with salt and pepper and toss with about two-thirds of the vinaigrette. Set aside for 5 to 10 minutes to let the flavors mingle. Just before serving, thinly slice the avocados diagonally.
Lay half avocado slices in shallow bowl and season with salt and pepper. Drizzle some of the remaining vinaigrette on avocado. Add cilantro and orange segments to bowl of jícama and toss gently.
Taste and adjust the seasoning with more salt, pepper, and lime juice if needed. Put jícama salad on top of the sliced avocado and tuck the remaining slices of avocado into salad. Season the top slices with salt and drizzle with remaining vinaigrette. Serve immediately.
Serves 6 to 8