INGREDIENTS
3 Medium oranges prepared according to illustrations below to make 1 1/2 cups
3 tablespoons Lime juice from 2 to 3 limes
1/4 teaspoon Dijon mustard
1/2 teaspoon Ground cumin
4 tablespoons raw coconut oil ( optional)
1 Medium jicama (about 1 pound), peeled and cut into 2-inch-long matchsticks (about 4 cups)
1 Medium red bell pepper , seeded and cut into 1/8-inch-wide strips (about 1 1/2 cups)
2 Medium jalapeño chiles , quartered lengthwise, seeded, then cut crosswise into 1/8-inch-thick slices
1/2 cup Fresh cilantro leaves , chopped coarse
3 Medium scallions , green parts sliced thin on bias

Preparation

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk lime juice, mustard, cumin, and ¼ teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil.

2. Toss jícama and red bell pepper with 1/8 teaspoon salt in medium bowl until combined. Add jícama mixture, oranges, jalapeños, cilantro, and scallions to bowl with dressing and toss well to combine. Divide among individual plates, drizzle with any dressing in bowl, and serve immediately.

This has been a favorite for parties and dinner parties and I hope you enjoy it!. I like to add some sprouts or like sunflower sprouts to add some live green goodness to the plate.

Eat, Drink, Love

xxx Ami