This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　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 jícama (about 3/4 pound)

　　2 firm-ripe California avocados

　　

Step 1

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 jícama and halve lengthwise. Thinly slice jícama crosswise and add to vinaigrette, tossing to combine. Halve, pit, and peel avocados and thinly slice crosswise.

　　

Step 2

Lift jícama from vinaigrette and arrange on 4 plates with orange sections and avocado. Pour remaining vinaigrette over and around salads.