Ingredients
1 medium jícama, peeled and cut into short narrow strips
3 to 4 clementines or other small seedless oranges, sectioned
1 bunch watercress
1/4 cup cilantro or parsley leaves
4 to 6 ounces mixed baby greens
Dressing:
Juice of 1/2 lime to 1 lime, to taste
2 tablespoons extra-virgin olive oil
1 tablespoon agave nectar or undiluted apple juice concentrate
1/4 cup toasted pumpkin seeds
Preparation
Combine the jicama, orange sections, cilantro, and greens in a serving bowl and stir together. Combine the dressing ingredients in a small bowl; stir together.
Pour the dressing over the salad and toss together. Scatter the pumpkin seeds over the top and serve.
