Ingredients
1 jicama (1 1/2 pounds)
2 navel oranges
4 lemon cucumbers
1 snake melon or English (hothouse) cucumber
1 cup nasturtium flowers and leaves
Coarse salt and freshly ground pepper
1/2 cup Creamy Orange Vinaigrette
Preparation
Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.
