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1
Using a knife or peeler, peel jicama.
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2
Cut off rounded edges to shape jicama into a solid square or rectangle.
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3
Slice 1/4 inch thick, then cut slices into 2-inch squares.
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4
Set aside in a bowl.
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5
Peel oranges with a knife and cut into segments, removing as much white pith as possible.
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6
Add to jicama (reserving a few segments for garnish) and refrigerate.
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7
This can be done up to 4 hours ahead.
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8
Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice.
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9
Blend at high speed until smooth.
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10
While blending, slowly add 1/2 cup cold water and blend until emulsified.
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11
Blend in sour cream and salt.
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12
Strain to remove any solids.
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13
When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges.
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14
Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently.
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15
Taste for salt and other seasonings, adding more as needed.
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16
Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom.
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17
Gently spoon salad mixture on top.
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18
Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using.
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19
Serve immediately.
