Jicama Salad

1 med. jicama, peeled & cut into 1in. matchsticks
1 jalapeno pepper, seeded & minced
4avocados, chopped into 1/2 in. pieces
1/2 red onion, chopped
20 to 30 cherry tomatoes, cut in half
Sauce:
6 cloves garlic,minced
juice of 1 lime
4 Tbsp. red wine vinegar
6 Tbsp. extra virgin olive oil
4 Tbsp. chopped fresh parsley
4 Tbsp. chopped fresh cilantro

Put all the sauce ingredients in a small bowl & whisk until blended well.
In a large bowl put all the salad ingredients & mix well.Pour the sauce over the salad & toss well. Put in the fridge & chill at least 1 hr.