2 to 3 large oranges
3 tablespoons plus 2 teaspoons fresh lime juice (from 2 limes)
1 tablespoon extra virgin olive oil
1 teaspoon coriander seeds, crushed with a mortar and pestle or in a spice grinder
1 garlic clove, minced
2 tablespoons fresh cilantro leaves
Pinch of kosher salt
Pinch of freshly ground black pepper
1∕4 small jicama, 1∕2-inch dice
1∕8 teaspoon cayenne pepper
6 cups field greens or mesclun
1 medium avocado, sliced
1. Peel and section one orange, removing the pith. You should have 1 cup of segments. If not, peel and section another orange.
2. Squeeze remaining juice from the membranes (not the reserved segments) and discard membranes. Pour orange juice into a glass measuring cup. Slice another orange in half and squeeze enough juice to make 1∕3 cup total. Pour into a blender and add 3 tablespoons of the lime juice, olive oil, coriander seeds and garlic. Blend 10 seconds, until well combined. Add cilantro and pulse for 5 seconds so that the cilantro is chopped but not puréed. Add a pinch of salt and black pepper to taste. Set the dressing aside.
3. Peel the jicama and cut it into 1∕2- inch dice; you should have 3∕4 cup. Toss with remaining 2 teaspoons lime juice and the cayenne pepper.
4. Toss the greens with half of the reserved dressing and a pinch each of salt and black pepper, if desired. Divide the greens among four plates, mounding them in the center. Arrange the avocado slices and orange segments and scatter the jicama over each salad. Drizzle each with additional dressing and serve.
Serves 4. Per serving: 146 calories, 9 g fat (1 g saturated), 3 g protein, 17 g carbohydrates, 7 g fiber, 95 mg sodium.