Crunchy Jicama and Avocado Salad with Zesty Orange-Lime Vinaigrette

1. Prepare the Dressing

In a small bowl, combine the rice wine vinegar, fresh orange juice, lime juice, peanut oil, hot chile oil, soy sauce, sugar, and sesame oil. Stir well to ensure the sugar fully dissolves. This will take about 10 minutes, during which the dressing will become homogenous and slightly thicker, perfect for coating the salad ingredients evenly.

2. Dress the Jicama

Take your shredded jicama and place it in a large bowl. Pour the dressing over the jicama and toss until the jicama is evenly coated. You’ll notice the jicama looks glossy and slightly moist, indicating it has absorbed the flavorful dressing.

3. Prepare Plates with Watercress

Prepare your serving plates by arranging the watercress on each plate. Lay the leaves out so they fan out slightly, like the long arm of a clock, which helps with both presentation and anchoring the salad.

4. Assemble the Salad

Pile the dressed jicama on top of the watercress, making sure to leave some of the watercress visible around the edges for a nice visual contrast. The jicama should stay in a neat mound, showing that it’s well-coated by the dressing.

5. Add Additional Ingredients

Add the thinly sliced red onion, avocado, and chopped peanuts on top of the jicama. These ingredients provide a delightful mix of textures and flavors, from the crunch of the peanuts to the creamy avocado and the sharp bite of the onion.

6. Finish and Garnish

Finally, drizzle any remaining dressing over the assembled salad and garnish with shredded carrots and sprigs of mint or cilantro if you like. This final touch not only enhances the flavor but also adds a burst of color, making your salad look as good as it tastes.