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Jicama, Avocado, and Orange Salad
Ingredients
  • 3 navel oranges
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave syrup
  • 2 tablespoons avocado oil or extra virgin olive oil
  • ½ teaspoon kosher salt, plus more for finishing
  • Pinch freshly ground black pepper
  • ¼ cup chopped fresh mint, plus more for garnish
  • 1 to 1 ½ pounds jicama, peeled, halved and cut into ¼ to ½-inch sticks
  • ¼ cup red onion, thinly sliced
  • 1 ½ cups sliced Campari tomatoes
  • 1 head green leaf lettuce, washed and dried (optional)
  • 2 Hass avocados, sliced or chopped
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