Jicama Salad With Lime Vinaigrette and Mint Cream

1. 1

   Using a knife or peeler, peel jicama.

2. 2

   Cut off rounded edges to shape jicama into a solid square or rectangle.

3. 3

   Slice 1/4 inch thick, then cut slices into 2-inch squares.

4. 4

   Set aside in a bowl.

5. 5

   Peel oranges with a knife and cut into segments, removing as much white pith as possible.

6. 6

   Add to jicama (reserving a few segments for garnish) and refrigerate.

7. 7

   This can be done up to 4 hours ahead.

8. 8

   Make the mint cream: In a blender, combine pepitas, mint, oil, honey and lime juice.

9. 9

   Blend at high speed until smooth.

10. 10

    While blending, slowly add 1/2 cup cold water and blend until emulsified.

11. 11

    Blend in sour cream and salt.

12. 12

    Strain to remove any solids.

13. 13

    When ready to serve, add pepitas, sunflower seeds and mint leaves to bowl (reserving a few leaves for garnish) with jicama and oranges.

14. 14

    Whisk together lime juice, oil, salt and honey, then pour over salad and toss gently.

15. 15

    Taste for salt and other seasonings, adding more as needed.

16. 16

    Spoon 2 or 3 tablespoons of mint cream on each plate or bowl and swirl to cover bottom.

17. 17

    Gently spoon salad mixture on top.

18. 18

    Garnish with reserved orange segments and mint leaves, plus watermelon or pomegranate seeds and molasses, if using.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.