Jícama-Melon Salad
['1 large jícama, peeled and cut into 1/4-inch-wide strips', '3 navel oranges, peeled and sectioned with pulp and membrane removed', '1 large cantaloupe or honeydew melon, peeled, seeded, and cut into bite-size chunks', '1/2 cup pomegranate seeds', '1 cup fresh lime juice', '2 sprigs cilantro, chopped', '1 teaspoon sea salt', '1/2 teaspoon chili powder (optional)']
In a nonreactive bowl, combine jícama and fruit. Toss with lime juice, cilantro, and salt. Refrigerate about 1 hour to allow flavors to meld. Toss with chili powder before serving.
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