Citrus, Avocado, and Jicama Salad

Citrus is in season during the winter. This may come as a surprise as when I think of citrus, images of summertime lemonade stands with hand-painted, crooked signs; and tall pitchers of sparkling, boozy sangria come to mind (not in the same thought...). There may be some reason behind the winter timing of citrus, too. Citrus fruits like oranges are very rich in Vitamin C, helping to keep sniffles at bay in the height of cold season. I specifically remember a winter during college undergrad when one of my roommates, Henry, would come home from winter morning rides - pockets full of scavenged oranges and grapefruits. Though we did not encourage the act, he swore his increased citrus intake that winter kept him cold-free. Maybe yes, maybe no, but he did make away with quite a few "free" oranges over those months (in his defense, most of the time we would watch that same home-grown fruit fall and rot through the spring and summer as busy home owners neglected their harvest duties).

A winter citrus salad is a great way to break up the monotony of heavy, slow-cooked, deeply rich savory winter dishes. They are bright and light, and in the case of this salad, very quick and easy to prepare. This citrus salad also contains avocado. When dressed and tossed, the avocado yields moisture, creating a creamy ambiguity between solid, bitter and tart ingredients and the rice vinegar dressing lightly sweetened with honey. If you're headed out to a New Year's party, consider bringing this dish along. The freshness of the citrus fruits, balanced with the bitterness of the arugula and creamy texture from the avo will not disappoint.