Jicama and Citrus Salad

Mexican · Winter · 15 min · Serves 4 · By Priya Nair

This is the plate that brings air to a heavy table. Crunchy jicama, sweet segments of orange and grapefruit, and a dusting of chile and lime read as both refreshing and a little electric. It takes ten minutes and earns its place beside the richest braise.

Ingredients

• 1 medium jicama, peeled and cut into matchsticks
• 2 navel oranges, segmented
• 1 grapefruit, segmented
• 1 lime, juiced
• 2 tablespoons olive oil
• 1/2 teaspoon ancho chile powder
• A small handful of cilantro leaves
• Sea salt, to taste

Method

1. Whisk the lime juice, olive oil, and a pinch of salt in the bottom of a serving bowl.
2. Add the jicama matchsticks and toss to coat so they stay crisp and bright.
3. Tuck the orange and grapefruit segments through the jicama, keeping them mostly intact.
4. Dust with the chile powder, scatter the cilantro, and finish with a little more salt. Serve cold.