In a large bowl, combine the cut radishes, cucumbers, and jicama. Set aside.
In a blender or food processor combine the rice wine vinegar, lemon juice, shallots, garlic, and mustard. Blend on a low setting until smooth. Then, In a slow and steady stream, drizzle the avocado oil in until combined.
Stir the minced basil and mint into the vinaigrette and season with salt and pepper. Right before eating, toss the salad with the vinaigrette and serve.
Notes
You can slice the vegetables thinly using a spiralizer, mandolin, or excellent knife skills. Whatever works for you.
Leftovers will stay fresh in the refrigerator for up to three days. Anything longer than that and the vegetables start to lose their crunch. If you haven't yet dressed the salad, you can keep your vinaigrette refrigerated in a separate container for to 2-3 days. It won't necessarily "go bad" in that time, but the herbs in it will start to wilt and be sad.