Ingredients
2
cups cubed peeled jicama
2
large blood or navel oranges, peeled, sliced and halved
1/2
cup orange juice
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt
1
avocado, pitted, peeled and cubed
Preparation
In large nonmetal bowl, combine all ingredients except avocado; mix well. Cover; refrigerate 2 to 3 hours before serving.
Just before serving, add avocado; toss gently. Serve with slotted spoon.
