2 qts. crisp greens, in bite size pieces (use iceberg, red or butter lettuce and spinach)
1 1/2 c. jicama or water chestnuts, sliced
1 med. red onion, sliced
1 grapefruit
2 oranges
1/2 lb. cherry tomatoes, halved
1 lg. avocado

Mix the greens and jicama in a large salad bowl. Arrange onion rings on top, cut out the sections of grapefruit and oranges and arrange on top of onions along with the tomatoes; chill 1 to 2 hours.

To serve; peel, pit and slice avocado; arrange on salad. Pour cumin dressing over and mix very slightly and gently.

CUMIN DRESSING:

In blender, combine: 2 tbsp. fresh lime juice 6 tbsp. olive or salad oil 1 clove garlic 1 tsp. cracked pepper 1/2 tsp. each: salt, ground cumin and crushed red pepper