Jicama, Avocado, and Orange Salad

1. Stage

Prepare the oranges: Cut about an inch off the top and bottom of the oranges. Then, sitting each orange on its cut end, take your knife and follow the curve of the orange from top to bottom, slicing off the peel and pith as you go. When you finish, you should only see the exposed flesh of the orange. Pick up the orange, and working over a small bowl, cut in between the membranes to release each orange segment. Set the segments aside and squeeze the nearly flesh-free membranes over the bowl to collect the juice. In the end you want about 1/4 cup of orange juice. If your oranges produced more than a 1/4 cup of juice just drink the extra.

2. Stage

Make the dressing: In the bowl with 1/4 cup orange juice, whisk in lime juice, vinegar, agave, and oil. Season with salt and pepper, then stir in chopped mint.

3. Stage

Mix the salad: In a large bowl, combine the jicama, red onion, and tomatoes. Add the dressing and stir to combine; then gently fold in the orange segments. At this point, the salad can be covered and refrigerated until ready to serve, up to overnight.

4. Stage

Assemble: When ready to serve, lay a bed of lettuce on your serving platter, and using a slotted spoon, top with the jicama salad. Arrange avocado on top, garnish with mint leaves, and sprinkle with salt.

5. Stage

Serve: Pour any remaining liquid in the bowl into a serving container for additional dressing, as needed. Serve immediately.