1large or 2 small jícamas1 1/2 pounds, peeled and cut into sticks
3orangespeeled and separated into segments or sliced
3tablespoonsfreshly squeezed lime juice
3tablspoons olive oil
1teaspoonkosher or sea saltor more taste
1tablespoondried ground chile Piquín or Tajínor to taste
1/2cupshelled roasted peanutschopped 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.