Crunchy Jicama and Chickweed Salad with Citrus Vinaigrette Ingredients: - 2 cups jicama, peeled and julienned - 2 cups fresh chickweed, rinsed and roughly chopped - 1 medium carrot, grated - 1/2 bell pepper (any color), diced - 1/4 cup red onion, thinly sliced - 1/4 cup fresh cilantro, chopped - 1 avocado, diced (optional) - Juice of 1 lime - 1 tablespoon orange juice - 1 tablespoon olive oil - 1 teaspoon honey or maple syrup (optional) - Salt and pepper to taste Instructions: 1. In a large mixing bowl, combine the jicama, chickweed, grated carrot, bell pepper, red onion, cilantro, and avocado if using. 2. In a small bowl, whisk together lime juice, orange juice, olive oil, honey or maple syrup, salt, and pepper until well combined. 3. Drizzle the citrus vinaigrette over the salad and toss gently to combine. 4. Serve immediately or let it chill in the refrigerator for 15-30 minutes for the flavors to meld. Nutrition Value (per serving, recipe serves 4): - Calories: 130 - Protein: 2g - Total Fat: 8g - Saturated Fat: 1g - Carbohydrates: 15g - Dietary Fiber: 6g - Sugars: 4g - Vitamin A: 100% DV - Vitamin C: 70% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your refreshing and nutritious Crunchy Jicama and Chickweed Salad with Citrus Vinaigrette!