The original recipe had radishes, which I eliminated since I'm not the biggest fan. With the jicama you get a great crunch and I didn't miss the peppery-ness of the radish.
1 tsp cumin seeds
1 clove garlic
¼ cup extra virgin olive oil
1 small jicama
3 large ripe avocados
½ cup fresh cilantro leaves
Freshly ground black pepper
Finely grate 2 tsp zest from the oranges and set aside. With a sharp paring knife slice the ends off the orange. Stand the orange on it’s end and slice off the rest of the peel, making sure to remove all of the white piff. Working over a small bowl, carefully cut away the orange segments away from the connective membrane. Squeeze the leftover membrane over the bowl to get out all of the juice.
Put the cumin seeds in a small dry skillet and toast over medium heat until slightly browned, about 1 minute. Grind the seeds to a fine powder using a mortar and pestle. Add the cumin to the orange zest and grate in the garlic clove (grating garlic with a fine cheese grater will leave it in a smooth paste). Whisk in half of the saved orange juice, lime juice and the cayenne. Let the mixture sit for 5 minutes and then whisk in the olive oil.
Meanwhile, peel the jicama and cut into matchsticks. Soak the cut jicama in ice water for 5 minutes, this will remove the yellow color and whiten it. Drain the jicama, and mix together in a large bowl with the vinaigrette. Allow to marinate for at least 10 minutes.
Just before serving, slice up the avocado and mix together with the jicama, orange segments and cilantro. Season with salt and pepper.