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Clementine Jicama Salad

['1/2 teaspoon chopped garlic', '1/4 cup fresh lime juice', '6 tablespoons olive oil', '1/2 teaspoon sugar', '8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices', '1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)', '1 small red onion, thinly sliced', '3/4 cup packed cilantro sprigs', '1/2 cup crumbled queso fresco or mild feta', '1/3 cup raw green (hulled) pumpkin seeds (pepitas)', 'toasted']

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.
Just before serving, add clementines, jicama, onion, and cilantro and gently toss. Season with salt. Sprinkle with cheese and pumpkin seeds.

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