3 navel oranges
2 tbsps. of lime juice (fresh)
1 tbsp. cider vinegar
2 tbsps. extra-virgin olive oil
pinch of cayenne pepper
salt and freshly ground black pepper
1 small jicama (1lb) 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.