Ensalada de Jícama y Naranja

Ingredients

• 1 largejícama — peeled and cut into batons
• 3oranges — peeled and cut into segments
• 1cucumber — cut into batons
• 1/3 cuplime juice
• 2 tbspchile piquín powder or Tajín
• 1 handfulfresh cilantro — chopped
• 1 tspfine salt

Method

1. Start by preparing the jícama. Peel the jícama using a sharp knife to remove the tough outer skin, then cut it into thin matchstick-sized pieces. This ensures that each piece is easy to eat and absorbs the dressing well.
2. Next, peel the oranges. Use a sharp knife to remove the peel and white pith, then slice the oranges into rounds. Cut each round into quarters to create bite-sized pieces that will release their juice into the salad.
3. Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds, then slice the cucumber into thin half-moons. This step prevents excess moisture from the seeds from making the salad watery.
4. In a large mixing bowl, combine the jícama, oranges, and cucumber. Sprinkle 1 teaspoon of fine salt over the mixture and gently toss to combine. Let it sit for a few minutes to allow the salt to draw out excess moisture, then drain any liquid that collects at the bottom of the bowl.
5. Prepare the dressing by whisking together 1/3 cup lime juice and 2 tablespoons of chile piquín powder or Tajín in a small bowl. The lime juice will provide a bright, tangy flavor that complements the sweetness of the fruit.
6. Pour the dressing over the jícama, oranges, and cucumber. Toss gently to ensure all pieces are evenly coated without bruising the delicate fruit.
7. Finely chop a handful of fresh cilantro and fold it into the salad. The cilantro adds a fresh, herbal note that balances the other flavors.
8. Transfer the salad to a serving dish and chill it briefly in the refrigerator. This allows the flavors to meld together. Serve the Ensalada de Jícama y Naranja cool, alongside tostadas or as a refreshing side to hot dishes.