Jícama-Avocado Salad with Citrus Vinaigrette

Jícama-Avocado Salad with Citrus Vinaigrette
serves 6

For the citrus vinaigrette:
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
3 teaspoons Dijon mustard
1/2 cup canola oil
Salt

For the jicama salad:
4 cups peeled and diced jícama
2/3 cup diced red onion
1 cup fresh white corn kernels, cooked lightly
Grated zest of 1 lemon
3 avocados, cubed

1 Tablespoon extra-virgin olive oil
1-2 scallions, chopped
cilantro
salt

1. Make the citrus vinaigrette: In a small bowl, mix together the juices
and mustard. While briskly whisking, slowly add the canola oil until a
homogeneous mixture is achieved. Add salt to taste.

2. To make the jicama salad: In a separate bowl, mix together the jícama,
onions, corn, avocado, and lemon zest. Add the citrus vinaigrette and
toss to coat.

Mix in the garnishes and serve.