Portion Size: ½  cup

Yields: 8 servings

Ingredients	Notes:
1 pound jicama (6 cups)	Wash and peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick
1 medium lime	Washed, zested and juiced.
4 medium oranges	Peeled and chopped
1 medium red bell pepper	Washed, cored, seeded, and thinly sliced
1 Tablespoons cilantro or 2 Tablespoon fresh cilantro
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
2	Finely grate the zest of the lime and add to the bowl of jicama.
3	Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
4	Finely zest one of the oranges and add to the bowl of jicama.
5	Add the bell pepper and cilantro and stir to combine.
6	Add salt and ground black pepper.
7	Add more lime juice as needed. Chill until ready to serve.