Instructions: Peel the jicama; thinly slice into rounds, the slice again into narrow strips.

Peel and slice avocado. Cut oranges into either round slices or into sections.

Thinly slice the radishes, then cut into narrow strips.

Line a platter with the spinach leaves. Lightly scatter the jicama over it and intersperse with the avocado, oranges, and radishes. Spoon the vinaigrette over all. Season with salt, sprinkle with chile, and garnish with the sunflower sprouts.

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