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Salad
Mexican
2 - 4 servings
2 hours 20 minutes
0 minutes
3 organic oranges, peeled and cut into julienne
1 medium jicama, about 3/4 pound
1 cup Strawberry Papayas, peeled, seeds removed and cut into 1/4 inch cubes (other fresh papayas may be substituted)
1/4 cup red onions, peeled and diced 1/8 inch
1/8 teaspoon Cayenne pepper, adjust to taste
2 tablespoons lime juice
1/2 cup cilantro, washed and chopped
Garnish with edible flowers
Peel the jicama including the fibrous layer just beneath the skin. Slice the flesh into ¼ inch pieces. Then dice the jicama into 1/8 inch pieces. Place in a bowl.
Combine remaining ingredients and mix thoroughly.
Allow to chill 2 hours before serving.
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