Avocado, Jicama And Orange Salad

This is a pretty, refreshing first course before a heavy winter meal. The flavors complement each other nicely. The recipe is adapted from Vegetarian Cooking for Everyone by Deborah Madison (Broadway Books 1997).

Makes 4 to 6 servings

8 ounces jicama

1 large or 2 small avocados

2 navel oranges

4 large radishes

About 25 small spinach leaves

Juice of 2 limes

Salt, to taste

1 jalapeno chili, seeded and finely diced, or ground red chili

Handful of sunflower sprouts

Peel the jicama and thinly slice it into rounds, then slice again into narrow strips. Peel and slice the avocado. Cut the oranges into round slices or into sections. Thinly slice the radishes, then cut into narrow strips.

Line a platter with spinach leaves. Lightly scatter the jicama over the spinach and intersperse with the avocado, oranges and radishes. Squeeze lime juice over all. Season with salt, sprinkle with chili and garnish with sunflower sprouts.