![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_64,h_96,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Jicama Salad with Lime Juice and Fresh Mint
['1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes', '2 teaspoons extra-virgin olive oil', '3 tablespoons fresh lime juice', '3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)', '1/2 teaspoon salt', '25 fresh mint leaves, cut into thin strips', '2 tablespoons queso aƱejo (or feta or goat cheese)']
![](http://tappecue.net/sessionImages/recipes/jicama-salad-with-lime-juice-and-fresh-mint-354250.jpg)
Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.
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