Jicama, Avocado and Radish Salad with Lime Vinaigrette

Cilantro, leaves

Hass avocado, large

medium-size 1 ounces medium-size bunch Radishes, very thin

Lime juice, freshly squeezed

Kosher salt

Salt

Olive oil, extra virgin

1 in medium jicama (peeled and sliced matchsticks or julienned, about 400g)

5 bird’s-eye chili or any dried red chili (roasted and ground for garnish)