Cook The Book: Jícama Avocado Salad With Citrus Vinaigrette

Ingredients

• For the citrus vinaigrette:
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 2 teaspoons Dijon mustard
• 1/2 cup canola oil
• Salt
• For the jicama salad:
• 2 cups peeled and diced jícama
• 1/2 cup diced red onion
• 1/2 cup fresh white corn kernels, blanched in simmering water for a minute and cooled
• Grated zest of 1/2 lemon
• 2 ripe avocados, peeled, halved, and pitted
• 2 teaspoons extra-virgin olive oil, for drizzling
• 2 tablespoons chopped fresh chives, for garnish
• 1/4 cup corn nuts, crushed to a powder, for garnish
• Sprigs of fresh cilantro, for garnish
• Sea salt

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