Ingredients 2 navel oranges 1 small jicama (1 1/2 pounds), peeled 1 1/2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped mint Kosher salt and freshly ground pepper Instructions Using a sharp knife, peel the oranges, cutting off all of the bitter white pith. Working over a medium bowl, cut in between the membranes to release the sections. Shred the jicama on the coarse side of a box grater and add to the oranges. Drizzle with the lime juice and olive oil, add the mint and toss well. Season lightly with salt and pepper and serve.