1 large (2 lbs) jicama 1 English cucumber (seedless) 4 medium (2¼ lbs) navel oranges 3 to 4 limes 1 cup packed fresh cilantro leaves, coarsely chopped 1 Tbsp canola oil 1/8 tsp ground red pepper (cayenne) Salt to taste
Using sharp knife, peel jicama, cucumber and cut up into small cubes and add to large bowl. Remove the skin and white pith from oranges and cut up each orange and transfer to large bowl with the jicama and cucumbers. Grate 2 teaspoons peel of the limes and squeeze 5 tablespoons juice over the jicama, cucumbers and orange. Add to the bowl, cilantro, oil, red pepper and salt the mixture to taste. Toss well. Serve immediately or refrigerate up to 4 hours.
Serving Size: 16- 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user IAMDESIGNERKT.