Jicama Salad

Weekend brunches always call for a salad dinner. I tried to eat healthy today, but we went to Queens Comfort in Astoria (a place known for their mac and cheese and chicken 'n waffles). Needless to say, my corn flake crusted chicken sandwich was fried. Even without a bun, I felt guilty eating it. Tonight - grilled chicken and a refreshing jicama salad on the side. Can't beat that. I love the heat that creeps up with this dish, yet it's super crisp and refreshing. Hmm...I think I want summer time.

Ingredients

1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt

Optional
1/2 avocado chopped
2 Tbsp olive oil

Make it

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. Let sit a half an hour before serving.