Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette

Here's a real recipe with actual measurements for a change. :) This is from Veganomicon by Isa Moskowitz and Terry Romero, with a few notes from me on how I alter the recipe for my family. I love this recipe for the delicious, fresh taste. I love jicama and watercress. Jicama is a prebiotic, similar to a probiotic, so it's good for you, and it tastes great, too. Watercress contains high amounts of iron, calcium, vitamins A and C, folic acid, and is a source of iodine too. I read a list of great health benefits from eating it, including thyroid help and suppression of cancer. With this salad, I could eat these great plants every day.

Dressing:

1/4 cup rice wine vinegar
1/2 cup fresh orange juice (juice of 1 navel orange)
2 Tbsp fresh lime juice (juice of 1 lime)
2 Tbsp peanut oil
2 Tbsp hot chile oil (I skip this for my kids sake)
2 Tbsp soy sauce (optional)
3 Tbsp sugar (I've skipped this or used agave or honey)
1 tsp sesame oil

Mix all ingredients, and let sit 10 minutes if using sugar, then mix again so that sugar is well dissolved.

Salad:
1 medium-sized jicama, peeled and shredded thinly (about 6 cups)
1/2 bunch watercress, roots removed
1 ripe avocado, peeled, cut in half, pitted, and sliced thinly
1/2 small red onion, sliced thinly
1/2 cup roasted, unsalted peanuts, chopped coarsely

(We skip the onion and avocado, but I bet they'd be good.)

Optional garnishes:
Shredded carrots (We shred several carrots so they're part of the salad and not a garnish.)
Sprigs of mint or cilantro

Reserve 1/3 cup of dressing, and pour the rest over the shredded jicama (and carrots if you want them to be part of the salad rather than a garnish). Mix to coat. Put a bunch of watercress on a plate, top with a cup of jicama. Garnish with avocado, onion, peanuts, herbs, and carrots (if not mixing in with jicama). Drizzle with reserved dressing.