Orange and Jicama Salad with Edible Flowers
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
Garnish with Edible Flowers


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.