Jicama Orange Salad - cooking recipe

Ingredients

2 c. cubed, peeled jicama
2 large navel oranges, peeled, sliced, cut in half
1/2 c. orange juice
2 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1 avocado, peeled, cubed

Preparation

In a medium nonmetal bowl, combine all ingredients except avocado; mix well.
Cover; refrigerate 2 to 3 hours, stirring occasionally.
Add avocado; toss gently.
Drain salad, reserving orange juice dressing.
If desired, serve on lettuce-lined plates with reserved dressing.
Makes 8 (1/2 cup) servings.