2 navel oranges
1 teaspoon honey
4-8 small fresh basil leaves
flakey sea salt
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.
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.
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.
Divide salad between four plates. Sprinkle with small pinch of flaky sea salt and garnish with basil leaves.