Orange Jícama and Watercress Salad
Ingredients
- 1/4 cup freshly squeezed lime juice (from approximately 2 limes)
- 1 teaspoon finely grated lime zest
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 small jícama, peeled and cut into 1/4- by 1-inch matchsticks (approximately 5 ounces)
- 3 large oranges
- 3 bunches watercress, thick stems removed (about 8 cups, packed)
- 3/4 cup raw green (hulled) pumpkin seeds (pepitas), toasted (optional)
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