4 cups diced peeled jicama (½ inch dice)
6 peeled seedless oranges – sectioned
6 tablespoons freshly squeezed orange juice
½ cup finely chopped red onions
1 bell pepper – seeded and diced
6 tablespoons chopped fresh cilantro
Sea salt and freshly ground black pepper to taste

Combine all of the ingredients in a bowl and toss until well combined. This salad does keep well in the refrigerator if made a day ahead as long as it’s stored in an air-tight container.