Name: Fresh Jícama and Orange Pico de Gallo
Yield: 8 servings
Ingredients: 1 large or 2 small jícamas, (1 1/2 pounds, peeled and cut into sticks); 3 oranges (peeled and separated into segments or sliced); 3 tablespoons freshly squeezed lime juice; 3 tablspoons olive oil; 1 teaspoon kosher or sea salt (or more taste); 1 tablespoon dried ground chile Piquín or Tajín, (or to taste); 1/2 cup shelled roasted peanuts, (chopped and toasted, not salted)

8 servings Pico de jícama y naranja

Ingredients

1 large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
3 oranges peeled and separated into segments or sliced
3 tablespoons freshly squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt or more taste
1 tablespoon dried ground chile Piquín or Tajín, or to taste
1/2 cup shelled roasted peanuts, chopped and toasted, not salted

To Prepare

In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.
Place the jícamas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.

Ingredients

1 large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
3 oranges peeled and separated into segments or sliced
3 tablespoons freshly squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt or more taste
1 tablespoon dried ground chile Piquín or Tajín, or to taste
1/2 cup shelled roasted peanuts, chopped and toasted, not salted

To Prepare

In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.
Place the jícamas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.