Jicama has a tough, often waxed, skin. It cannot be removed with a vegetable peeler. Use a sharp paring knife to pare the skin off. Cut in 1-inch cubes. Add to a salad bowl.

Leave the peel on the cucumbers. Cut in half lengthwise, then in half again to
make cubes similar in size to the jicama.

Peel oranges. Slice in ½-inch slices. Section each slice. Add to the bowl.

Add the chopped onion to the bowl, and sprinkle the chopped cilantro over the salad.

In a small bowl, whisk together the lime juice, olive oil, maple syrup, Tajin, and cumin until combined.

Pour dressing over the salad, toss, and refrigerate until ready to serve (up to 24 hours).

Just before serving, add the diced avocado and toss the salad gently.

Serve with extra Tajin on the side for guests. Serves 8

Notes

Jicama is a versatile starchy vegetable, similar in texture to a water chestnut. Crunchy and slightly sweet, it’s delicious raw or cooked. Serve as a healthy low-calorie alternative to potatoes.

This salad pairs well with Mexican-inspired dishes such as Mexican Stuffed Peppers, Mexican-style Pasta, Hibiscus Red Chili Tamales, Tex-Mex Torte, or Enchilada Pie with Mole Sauce.

Some people are sensitive to cilantro and may find it tastes soapy. Substitute with chopped fresh parsley or omit entirely..

If mini sweet peppers are unavailable, substitute with a small red bell pepper cut into pieces similar in size to the jicama and cucumbers.