Name: Orange, Jícama, and Watercress Salad
Yield: Makes 8 to 10 servings
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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Orange, Jícama, and Watercress SaladStephen Sullivan; food and prop styling: Roscoe Betsill

For a pretty garnish, sprinkle this light and refreshing salad with hulled, toasted pumpkin seeds.

Recipe notes

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