• 1 medium jicama, about 1 pound
  • 2 small cucumbers, seeded and sliced into 1/4-inch slices
  • 3 seedless oranges, peeled, halved and sliced
  • 8 radishes, thinly sliced
  • 1/3 cup lime juice, (2 limes)
  • salt
  • 2-3 teaspoons ground red chile*
  • 1/3 cup fresh cilantro, chopped

Peel jícama, cut in half, then slice 1/4-inch thick; cut slices in half diagonally. Toss jícama with cucumbers, oranges, radishes and lime juice. Season to taste with salt. Arrange on a serving platter, sprinkle with chile and garnish with cilantro. Serve immediately.

Serves 8.

*Check Mexican markets for ground red chile. Substitute cayenne pepper (for a hot flavor) or chili powder (for a milder flavor) if ground chile is not available

Jicama (pronounced HEE-kah-mah) is a largem crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the "Mexican potato". Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles. This flavorful crunchy salad goes well with Pork Tortas or Southwestern Grilled Pork Tenderloin.

Calories: 70 calories

Protein: 2 grams

Fat: 0 grams

Sodium: 150 milligrams

Cholesterol: 0 milligrams

Saturated Fat: 0 grams

Carbohydrates: 16 grams

Fiber: 6 grams