8 oz jicama
1 large or 2 small avocados
2 navel oranges
4 large radishes
about 24 small spinach leaves
juice of two limes
1 jalapeno, seeded and finely diced, or ground red chili
handful of sunflower or other sprouts
some cumin to taste (optional)
Peel the jicama and slice into sticks.
Peel and slice avocado. Cut oranges into rounds or sections. Slice radishes.
Toss all ingredients.
Or, for different presentation, line a plate with the spinach leaves; scatter jicama over it; intersperse avocado, oranges and radishes over it. Squeeze lime juice over all. Sprinkle with salt, cumin, and chile, and garnish with sprouts.
Vegetarian Cooking for Everyone, pg. 149