Avocado Jicama and Orange Salad

This was very tasty. Contributed to Food and Wine by MB Boissonnault, it has a great creamy vibe because of the avocado, but the citrus keeps it perky and bright. The orange prep was hard. Make sure you have big firm oranges. If you can't get jicama, try using Daikon. It will make the salad sharper since Daikon is a radish, but it will still retain its essential character.

3 navel oranges

2 tablespoons fresh lime juice

1 tablespoon cider vinegar

2 tablespoons extra-virgin olive oil

Pinch of cayenne pepper

Salt and freshly ground black pepper

1 small jicama (1 pound)—peeled, quartered and thinly sliced

2 Hass avocados, quartered lengthwise and thinly sliced

1 cup crumbled feta cheese

1/4 cup chopped cilantro

Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a small bowl, cut in between the membranes to release the sections.

Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice, vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.