In a medium skillet, heat tablespoon extra virgin olive oil, and sauté onions for 2 minutes or until tender.
Add garlic and cook for 1 more minute. Remove from heat and add cumin. Cool mixture before adding to salad.
In a large bowl combine strawberries, jicama, mangoes, jalapeño, and chopped cilantro. Add cooled onion-garlic mixture and toss to combine.
In a jar, combine orange juice, lime juice, extra virgin olive oil, and agave syrup. Drizzle over the salad mixture, toss, and chill for 1 hour.
Plate salad, sprinkle with kosher salt, and serve.
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Recipe by Dorothy Tague, owner of Chop, Wok & Talk, 5404 Penn Ave., Bloomfield/Garfield. 412.362.0679.