1/2 cup thinly sliced red onion, rinsed under cold water
1/2 cup matchstick-cut jicama
1/3 cup thinly sliced radishes
1 medium avocado, cut crosswise into 1/3-inch-thick slices
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 1/2 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves
Flaky sea salt, for finishing
Arrange tomatoes, cucumbers, red onion, jicama, radishes, and avocado on a serving platter. Whisk together olive oil, lime juice, and kosher salt; drizzle dressing over vegetables. Sprinkle with cilantro leaves, and season to taste with flaky sea salt.
TIP: Shop for jicama roots that are dry and firm to the touch.