Lettuce Cups with Avocado, Citrus, and Salmon

For sauce, combine in a bowl:
1/2 c seasoned rice vinegar
6 T soy sauce or Braggs
1/4 c fresh cilantro
4 t fresh ginger, grated
2 t toasted sesame oil
1 t red pepper flakes

In another bowl, toss:
1 T fresh lemon juice
1 large, pitted avocado, cut into 1/2" cubes

Add:
6 tangerines or 3 small oranges- peeled, separated into segments, and cut in quarters.
2 green onions, thinly sliced
1/3 lb cooked salmon, bones removed and flaked
1/3 c jicama, shredded

To serve, set out iceberg lettuce leaves on a serving plate. Fill with salad mixture. Spoon on sauce and enjoy.

Yields: 4 servings