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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 añejo (or feta or goat cheese)']

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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