Red Chile-Jicama Salad with Orange and Red Onion

1. 1

   With a zester or vegetable peeler, remove the zest (colored peel only) from half of an orange.

2. 2

   Finely mince the zest and transfer it to a large stainless steel or glass bowl.

3. 3

   Add the salsa and lime juice to the orange zest.

4. 4

   Taste and season with salt (should be a little salty).

5. 5

   Add the jicama and onion, toss to mix well, then let stand for about 30 minutes.

6. 6

   Cut the stem and blossom ends from all the oranges, then standing each orange on a cutting board and working close to the flesh, cut away the rind and all the white pith.

7. 7

   Cut the oranges into 1/4-inch-thick slices.

8. 8

   Cut the slices into quarters.

9. 9

   Stir the orange pieces and optional pineapple into the jicama mixture.

10. 10

    Divide the lettuce between individual serving plates, forming it into a rough nest shape.

11. 11

    Pile the marinated jicama mixture in the middle.

12. 12

    Sprinkle everything with cilantro

* Per serving · 4 servings · Values may vary.

No additional tips available.