Jicama and Roasted Red Pepper Salad with Cilantro

I love jicama, it’s is so crunchy and refreshing!  This salad has remained a favorite of mine for a few decades now,

1 medium sized jicama
1 medium Spanish or Vidalia onion
1 12-ounce jar of roasted red peppers
1/2 cup cilantro
1 avocado
1/4 cup orange juice
1/4 teaspoon toasted sesame oil
1 teaspoon cumin
1 teaspoon garlic granules 
4 Tablespoons of the juice from the roasted red peppers
3 Tablespoons olive oil
3 Tablespoons Lime juice
zest from one lime
1 teaspoon honey
salt and fresh ground pepper

1) The easiest way to cut a jicama is to cut it in half, lay the flat end down and slice it in 1/2 inch thick slices.  Then lay each slice down and cut the small amount of peel off.   Then cut into matchsticks.  Place in bowl.

2)  Using scissors cut the roasted red peppers into matchsticks, add to jicama.  Slice the onion in paper-thin half moons.

3)  Chop cilantro, add to bowl.  Slice avocado and place in bowl.  In a separate bowl, whisk together remaining ingredients.  Add to bowl and toss together.  Marinate for a few hours and enjoy!