I love how jicama has a fresh taste and a crunch, even when paired with relatively strong flavors like chili powder and lime. We made this jicama salad to go with sirloin steak (done in a cast iron skillet). You could replace the pineapple with mango or orange, if desired. Once mixed with the dressing, this salad does not keep well, so we only made enough for four to six servings (a.k.a. half of the jicama). That left the other half to cut into crudités to go with hummus (again taking advantage of the low-carb crunch factor). If you have a mandoline, you can also slice the extra jicama along its widest side to make discs for sandwich wraps.

¼ c. lime juice
½ tsp. chili powder, plus extra for garnish.
¼ tsp. salt
½ large jicama (about 3/4 pounds), peeled, then cut into matchsticks
1 c. fresh pineapple, cut into matchsticks
¼ c. red bell pepper, cut into matchsticks
¼ c. red onion, cut into small strips
¼ c. cucumber, seeded and cut into matchsticks
2 Tbsp. fresh cilantro leaves, minced

Combine the lime juice, chili powder and salt in a large bowl. Add the remining ingredients and stir to combine. Refrigerate for an hour for the flavors to meld. Garnish each serving with a small sprinkling of chili powder.