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Thursday, May 5, 2011 11:27 am

Jicama and orange salad

art8618
  • 1 large jicama, peeled
  • 3–4 large seedless oranges
  • fresh lime juice
  • pure chile powder (without salt or other spices)
  • cilantro sprigs for garnish

Cut the jicama into sticks approximately 3 inches x 1/2 inch x 1/4 inch. Cut the peel off the oranges with a sharp knife so that none of the white pith remains, then cut the oranges into rounds. Arrange the jicama and orange slices decoratively on a platter. Sprinkle with lime juice and the chile powder just before serving. Garnish with cilantro sprigs.  Serves 4–6.

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