Orange, jícama, and watercress salad

Try this refreshing citrus salad with a mix of sweet oranges, crunchy jícama, and peppery watercress. A burst of flavors in every bite!

Ingredients:

• 1/4 cup freshly squeezed lime juice (from approximately 2 limes)
• 1 teaspoon finely grated lime zest
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 140g)
• 3 large oranges
• 3 bunches watercress, thick stems removed (about 8 cups, packed)
• 3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)

Instructions:

1. Combine lime juice, zest, salt, and pepper in a small bowl. Slowly add oil while whisking until the mixture thickens.
2. Mix jícama with 1/4 cup of the vinaigrette in a medium bowl, keeping the rest of the vinaigrette aside. Allow it to soak while preparing the other ingredients.
3. Peel and deseed oranges over a large bowl to collect the juice. Separate the orange segments by cutting between the membranes. Discard the membranes.
4. Incorporate orange segments, jícama (with vinaigrette), and watercress into the bowl with orange juice. Toss to combine. Add more vinaigrette if desired or save the rest for later. Optionally, sprinkle with pumpkin seeds. Serve promptly.

Summary:

• Calories: 1877 kcal
• Fat: 157 g
• Protein: 43 g
• Carbs: 102 g
• Potassium: 3144 mg
• Magnesium: 721 mg