Eat more jicama and live

It is time to go south, that is down Mexico way. That is where the bulbous vegetable jicama hails from.
Jicama is part of the legume family and grows on a vine. Somewhat like the turnip, it has a sweet taste and can look like, plus has the texture of the water chestnut.
The traditional method to prepare has been to peel, julienne, toss with lime juice, salt and chili powder. 
Lately, the flesh has been chopped and put in a salad along with red onions and citrus fruit.
Recently, Charlotte Druckman, in the WSJ tested some new ideas for this nutrient packed veggie. Take a look at her recipe to follow. She takes a base Mexican recipe from Mindy Fox's cookbook "Salads: Beyond the Bowl." It called for blueberries and feta cheese. In addition, it called for fresh mint, olive oil, salt and pepper, and that is it. Now add jicama and instead of feta get some cotija. Finally, not popcorn, but your favorite nuts!
This gnarly bulb is loaded with lots of fiber, vitamin C,  potassium and various minerals.

                 Jicama 'Nut' Salad
1/4 red onion, thinly sliced
Juice from 1/2 lime
2 cups jicama, peeled and cut into into strips
5 sweet grapefruits, segmented
1/2 avocado, thinly sliced 
1/2 c queso blanco,  cubes
1 1/2 T cilantro, chopped
2 T olive oil
Sea salt and black pepper to taste 
1 cup walnuts, roasted, then roughly chopped

Temper onions by soaking in iced cold water for ten minutes
Layer salad on a platter starting with jicama, grapefruit, avocado and queso blanco
Sprinkle cilantro and onions over salad, then drizze with oil and season with salt and pepper. Garnish with nuts.