jicama salad

ingredients:
1 lb jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded and thinly sliced
2 tbsp coarsely chopped cilantro
kosher salt
freshly ground pepper


peel jicama and cut into sticks about 2 inches long and 1/4 inches thick.  place in a large bowl.

fineley grate the zest of the lime and add to the bowl of jicama.  cut the lime in half and squeeze one lime half over the jicama.  set the second half aside.

finely zest one of the oranges (you should have about 1 tbsp) and add to the bowl of jicama.

slice 1/4 inch off the top and bottom of the zested orange and set it flat on the work surface.  using a paring knife follow the curve of the orange and slice off any remaining peel and white pith.  working over the bowl of jicama, slice between the membranes to release the segments .  repeat the segmenting with the second orange.  (you do not need the zest of this orange.)

add the bell pepper and cilantro and stir to combine.  season with freshly ground black pepper, and more lime juice as needed.

*original recipe from www.chowhound.com