1large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
3oranges, peeled and separated into segments or sliced
3tablespoonsfreshly squeezed lime juice
3tablspoons olive oil
1teaspoonkosher or sea salt, or more taste
1tablespoondried ground chile Piquín or Tajín, or to taste
1/2cupshelled 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.