This recipe is a slightly altered version of Deborah Madison's Jicama, Blood Orange, and Radish Salad from her tome Vegetarian Cooking for Everyone. The matchsticks of crunchy fuchsia watermelon radish, the creamy green avocado, the sweetness of orange juice and texture and colour of the sunflower sprouts play well together, and the toasted cumin in the dressing gives us even more to ponder. We eat this salad with everything from tacos to tilapia, and you can easily substitute pea shoots for the sunflower sprouts or use a different kind of orange, or add toasted pepitas as Madison does. I've simplified Madison's vinaigrette a bit here.

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