Orange and Jicama Salad
By Melissa's Corporate Chefs


3 Organic Oranges peeled and cut into julienne
1 medium Jicama about 3/4 pound
1 cup Strawberry Papayas peeled seeds removed and cut into 1/4 inch cubes (other fresh Papayas may be substituted)
1/4 cup Red onion peeled and diced 1/8 inch
1/8 teaspoon Cayenne Pepper adjust to taste
2 tablespoons Lime Juice
1/2 cup Cilantro washed and chopped


Peel the jicama including the fibrous layer just beneath the skin.
Slice the flesh into ΒΌ inch pieces.
Then dice the jicama into 1/8 inch pieces.
Place in a bowl.
Combine remaining ingredients and mix thoroughly.
Allow to chill 2 hours before serving.