1 (14.4-oz.) can hearts of palm, drained and rinsed |
1/4 red onion, thinly sliced |
1 yellow bell pepper, diced |
1 jicama, peeled and cut into 1/8-inch strips |
1 jalapeño pepper, seeded and minced |
1/4 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
1/4 cup fresh orange juice |
2 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1 avocado, diced |
