Serves: 4

4 cups jicama, peeled and julienned
2 oranges sectioned
2 tablespoons fresh cilantro, chopped
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
salt and black pepper to taste

Mix the jicama, orange sections, and chopped coriander in a bowl.
Whisk together the remaining ingredients.
Toss with the jicama-orange mixture, season to taste with salt and pepper, and serve.

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