Blend of flavors set off by the crunch of the jicama
3 jicama (about 2 pounds) peeled
3 beets, trimmed and peeled
3 large carrots
5 navel oranges
4 limes or 1/3 c. lime juice (freshly squeezed)
1/2 c coarsely chopped almonds
Coarse salt and freshly ground black pepper
1. Either roughly shred or cut jicama, beets and carrots into fine strips
(I used the medium shredding attachment on my food processor for the
beets and carrots and cubed the jicama for variety.)
2. Peel oranges and cut into bit size sections. Reserve 1/2 c. of the juice
for the dressing.
3. In a small bowl, whisk together reserved orange juice, lime juice and
oil, for dressing
4. Mix together all ingredients and toss adding dressing.
5. Pepper, salt to taste and add almonds if desired.