Very popular in Latin and Asian cuisines, jicama, also known as the Mexican potato, is a root that looks like a potato, although more round, matte and smooth. Its skin is paper thin and the texture of its creamy white, juicy flesh is crisp and crunchy: a textural cross between an under ripe pear, a water chestnut and a raw potato. Its flavor is mild, slightly sweet and almost nutty, making it a natural match for almost any nut. Feel free to substitute other gourmet nuts for the pistachios.

Turkish Pistachios, Five Pound Bags, California Pistachios, Two Pound Gold Bags

For the salad:

• 2 1/2 - 3 pounds jicama, peeled and cubed
• 2 English cucumbers, cut into 1 inch dice
• 2 navel oranges, peeled and chopped
• 1 red bell pepper, seeds removed, remaining pepper cubed

For the olive oil-lime dressing:

• 1/2 cup Zenobia Turkish or California pistachios
• 1/2 cup extra virgin olive oil
• 1/3 cup freshly squeezed lime juice
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt

To make the salad, place the jicama, cucumbers, oranges and bell pepper in a bowl or platter and either toss or arrange attractively by either keeping each ingredient isolated or by alternating colors.

To make the dressing, remove and discard the shells from the pistachios. Set the meats aside. Place the olive oil, lime juice, chili flakes, and salt in a small bowl and whisk to combine. Pour over the salad and serve immediately, garnished with the pistachio nuts.