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In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
Mound mixture on four plates and top each with some of cheese and avocado.

Jicama, Avocado and Cabot Cheddar Salad with Lime Dressing