Ingredients:

1/3 cup packed fresh cilantro (about a handful)

2 tablespoons chopped fresh mint (several leaves)

1 tsp. honey or 1/2 tsp. agave syrup

3/4 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. ground chili powder

1/4 cup lime juice

1/3 cup extra-virgin olive oil

1 1-pound jícama

1 green apple, cored (not peeled)

1 can mandarin orange segments, drained or two cuties peeled and segmented

Directions:

Place 1/3 cup cilantro, 2 tablespoons mint, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds. You may have to stop once or twice to scrape down the sides.

With the motor running, add oil through the feed tube in a slow, steady stream until the dressing starts to thicken. Transfer the dressing to a large bowl.

Peel the jicama root with a vegetable peeler or use a knife and cut the large jicama root in half; with the cut side down, use a sharp knife to remove the skin. Start at the top with the blade and run it down the sides deep enough to remove both the papery brown skin.

Cut the jícama and apple into pieces that will fit comfortably through your processor’s feed tube. Using the shredding disc on the food processor*, shred the jícama and apple.

Add to the bowl with the dressing.

Add the oranges and gently toss to combine.

*If you do not have a shredding disc, use a box grater or mandolin to shred the jicama and apple or cut into matchstick size with a sharp knife.