My Sandbox

Name: My Sandbox
Ingredients: 1 medium jicama, peeled and finely diced about 2 cups; ¼ cup fresh lime juice; Salt to taste; 2 navel oranges, sectioned and diced, seeds removed; Pure ground Piquin chile powder to taste (not prepared chile powder). Substitute another ground red chile if you do not have Piquin chiles; tablespoons chopped fresh cilantro; head leaf lettuce or 2 cups fresh field greens

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Servings: 5

Cost: $2.36 /serving

Ingredients

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1 medium jicama, peeled and finely diced about 2 cups¼ cup fresh lime juiceSalt to taste2 navel oranges, sectioned and diced, seeds removedPure ground Piquin chile powder to taste (not prepared chile powder). Substitute another ground red chile if you do not have Piquin chilestablespoons chopped fresh cilantrohead leaf lettuce or 2 cups fresh field greens

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Instructions

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Step 1

Toss together the jicama, lime juice, and salt. Let sit at room temperature for 1 hour, tossing occasionally.

Step 2

Add the diced oranges and cilantro and toss together.

Step 3

Allow chilling for several hours. (OK, I know you’re impatient, let it sit for at least 15 minutes)

Step 4

Before serving, remove the salsa from the refrigerator and let it come to cool room temperature. Pour off any excess liquid into a small bowl and reserve for later use.

Step 5

Place the lettuce or greens on a platter and top with the Pico de Gallo.

Step 6

Serve at once.

Step 7

Note: Prepare this dish at least 2 hours before serving; it will keep in the refrigerator for a day.