Lime juice, cilantro, and hot chipotle powder are the dressing ingredients in Temazcal chef Todd Hall’s jicama and orange salad; they make it deliciously crisp, sweet, smoky, and acidic. Serve with poultry or fish grills.
|1||jicama root, cut into julienne strips|
|3||Navel oranges, peel and pith removed, flesh cut into segments|
|Juice of 2 limes, or more to taste|
|1/4||cup chopped fresh cilantro|
|1/8||teaspoon chili chipotle powder, or more to taste|
|Salt, to taste|
1. In a bowl, toss the jicama, oranges, lime juice, cilantro, chipotle powder, and salt.
2. Taste for seasoning and add more chipotle powder or salt, if you like.
Adapted from Temazcal Tequila Cantina