This is a fabulous side salad for a spicy Mexican dish like enchiladas or tostadas. There is enough fat in the main dish to balance the acidity in the salad. In fact, a benefit of the salad is that it does just that, brings balance to these kinds of dishes. If you want to serve the salad on its own, then you might want to add some chopped avocado to the salad so it is balanced in and of itself. Maybe even some shredded chicken. Such a fresh and crunchy side is a great addition to your plate.
1 Jicama, peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/4 cup chopped red onion
1/2 cup cucumber, seeded and chopped.
1 navel orange, peel and section. Cut each section into three's.
1/2 cup chopped cilantro
1/3 cup fresh lime juice
2 tablespoons olive oil
pinch of paprika
pinch of cayenne (optional)
salt and pepper to taste
avocado chopped (optional)
Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large bowl. Pour lime juice and olive oil over all. Sprinkle with a pinch of cayenne, paprika, and salt and pepper to taste and lightly toss again.