Serves 8

1/4 cup orange juice
4 Tbs. olive oil
2 Tbs. white wine vinegar
1 tsp. turmeric powder
1/2 tsp. ground cumin seed, ground
1/4 tsp. cayenne pepper
1 clove garlic, through the press
1 tsp. sugar
1 tsp. fine sea salt
1 cup sliced, peeled oranges
3/4 lb. jicama, peeled and coarsely shredded
1 large avocado, peeled and cut into 1/2-ince dice
8 cups salad greens
1/2 cup toasted pine nuts

In a large bowl, whisk together the orange juice, olive oil, vinegar, turmeric, cumin seed, cayenne pepper, garlic, sugar and salt.

Gently toss 1/4 cup of the dressing with the orange slices, jicama and avocado. Allow to marinate for 20 minutes. Just before serving, toss the remaining dressing with the salad greens. Divide the salad greens among eight plates. Top each salad with some of the orange-jicama mixture. Garnish with the pine nuts. Serve immediately.

To prepare the oranges, cut each end off the orange. Cut off the peel and pith. Working over a bowl to catch the juice, cut each segment free from the membranes.
(Rebecca Ets-Hokin)