Peel and section 4 oranges; place in medium bowl. Add avocados and jicama; mix lightly.
Grate zest, then squeeze juice from remaining orange. Discard all but 3 Tbsp. zest and 1/2 cup juice. Place reserved juice in small bowl. Add dressing; mix well. Add to salad; mix lightly.
Sprinkle with cilantro and reserved zest.
Choose a jicama that's heavy for its size and free of blemishes. Store in the refrigerator and peel just before serving. Use a sharp knife to peel a jicama, pulling the skin off in sheets.
Prepare using KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil.
The juicy sweet oranges and jicama in this colorful salad are an excellent source of vitamin C. And as a bonus, they team up with the avocados to provide dietary fiber.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.