Jicama-Orange Salad with Chile Lime Vinaigrette

For the salad, peel the jicama and cut into 1/2-inch cubes. Cut oranges into supremes (cut peel away from orange and cut orange segments away from the interior membrane). Dice orange supremes into 1/2-inch cubes. Seed tomato and dice into 1/4-inch cubes. Finely slice red onion. Mince cilantro. Set aside.

For the dressing, zest and juice the limes. In a small bowl, combine the lime juice, lime zest and chile powder. Whisk in the water and honey.

Toss the salad together with the dressing. Salt and pepper to taste. Chill and serve.