Orange and Jicama Salad with Avocado

Using a sharp knife, gently peel the rind from each orange. Try to remove as much of the white pith and orange rind as possible, while leaving the orange flesh. Then, use the knife to cut in between the orange membranes to release the orange segments. Add the orange segments to a large bowl and squeeze the leftover membranes over a small bowl to release the juice.

To the freshly squeezed orange juice, add the apple cider vinegar, olive oil, a pinch of salt and freshly ground black pepper. Whisk well then taste for seasoning and adjust to your liking.

Add jicama and avocado slices to the large bowl with orange segments. Pour over dressing and gently toss to coat.

Leave salad to stand at room temperature for 10 minutes then serve.