Jicama Apple Slaw - cooking recipe

Ingredients

Dressing
1/3 cup packed chopped fresh cilantro
2 tablespoons chopped of fresh mint
2 tablespoons minced jalapeno peppers
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup lime juice
1/3 cup extra virgin olive oil
Salad
1 (16 ounce) jicama, peeled
1 tart green apple, cored
1 navel orange
1 large Hass avocado

Preparation

Place the cilantro, mint, jalapeno, sugar, salt, cumin and lime juice in the bowl of a food processor. Process until finely chopped, stopping once to scrape down the sides.
With the motor running, drizzle in the oil through the feed tube. Transfer the dressing to a measuring cup.
Do not clean the processor but use the medium shredder blade to grate the peeled jicama and apple. Place the shredded jicama and apple into a bowl. Peel the avocado and cut into bite size chunks.
Peel the orange with a knife removing peel and pith. Holding the orange over the bowl, section with a sharp knife cutting away the surrounding membranes. Cut orange sections in half and toss salad with dressing to taste.
Season with salt and pepper to taste and if desired garnish with any additional mint or cilantro. Serve immediately.