Jicama Salad 2

1/4 cup fresh cilantro leaves, chopped fine
1 large Red pepper, cored and seeded, cut into match sticks
2 Larges scallions, sliced
2 T. Olive oil
1/4 c. lime juice
2 T. lemon juice
1/2 t. fresh lime zest
1/2 t. fresh lemon zest
1/2 t. chili powder
1/4 t. salt
1. In a large bowl, mix the jicama, red bell pepper, cilantro and scallions.
2. In a small bowl whisk together, olive oil, lime juice, lemon juice, lime zest, lemon zest, chili powder and salt.
3. Pour the dressing over the vegetables.
4. Toss to coat.
5. Cover and refrigerator at least 30 minutes before serving.