Jicama And Orange Salad
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Instructions
Use a vegetable peeler to remove brown skin of jicama. Cut jicama into sticks about 2 inches long and 1/4 inch thick. (You should have about 1 cup.)
Use a zester or the small holes of a grater, and grate 1 tablespoon each of orange and lime zest (avoid white pith). Slice off both ends of orange and cut away remaining peel. Cut out segments, leaving as much pith behind as possible.
In a medium bowl, mix jicama, orange segments, orange and lime zest, bell pepper, and cilantro. Add jalapeo to taste, and season with salt and freshly ground black pepper.
