I had invited my parents over for brunch and I wanted to keep it light. I actually made more than this (including pork medallions with sauteed cabbage and apples) but I forgot to take pictures. Oops. Again.
This is the type of dish you may find at some Mexican restaurants, the kind that don't serve chips and salsa as the freebie starter. We used to have one here in Culver City--and not to name drop, but I once ran into Jed the Fish there, his voice is unmistakable--but they tore it down and made it a nouveau Mexican chain restaurant instead. I'm guessing they abandoned the jicama for chips. It's what Americans expect, after all.
This is even simpler than the chocolate hummus because all this requires is a peeler and a knife. Or a mandoline, but I didn't have one at the time.
1 jicama, pared
1 cucumber, pared
1 orange, sectioned
Chile lemon salt (to taste)
Peel and cut the jicama and cucumber into spears. Peel and section the orange. Sprinkle the chile lemon salt over the entire plate, to taste. Serve immediately, or chill in the fridge.
My mother, who is originally from Guadalajara, Mexico, has always referred to this as pico de gallo, which perplexes people who are used to the tomato/onion/cilantro concoction you find in American restaurants. Wikipedia explains the subtle differences.