Jicama Citrus Salad with Basil

Cooking Steps

1. 1

   Use sharp knife to cut away skin of jicama. Slice in half crosswise, then use mandolin or sharp knife to thinly slice into half-moon shapes. Transfer sliced jicama to large bowl.

    

2. 2

   Slice ends off grapefruit. Use sharp knife to carefully cut away peel and pith from flesh. Slice grapefruit into 1/4-inch rounds and place in bowl with jicama.

    

3. 3

   Remove peel and pith from blood orange and navel oranges as with grapefruit and slice. Add to bowl. Drizzle with honey. Gently toss to combine.

    

    

4. 4

   Divide salad between four plates. Sprinkle with small pinch of flaky sea salt and garnish with basil leaves.