> 1 tbsp apple cider vinegar
> 2 tbsp olive oil
> Pinch of chili powder
> 1 medium jicama (about 1 lb) or 1 (14 oz) pkg jicama sticks
> 7 clementines, divided
> 2 tbsp chopped cilantro
> 2 ripe avocados, peeled and diced
> 2 tbsp roasted pumpkin seeds
In a large serving bowl, combine the vinegar, oil, and chili powder. Season with salt and pepper.
Using a sharp chef’s knife, trim ends off the jicama. Resting jicama on one of the flat sides, cut away tough outer peel, following jicama curves with knife. Cut jicama in half and then into ¼-inch-thick slices. Stack slices and cut into slim sticks. Cut sticks crosswise into 1-inch pieces. (If using precut jicama, cut sticks into 1-inch pieces.)
Peel 6 clementines and separate into segments. To bowl, add clementine segments, jicama, and cilantro. Toss with dressing. Halve remaining clementine and squeeze the juice over salad. Stir to combine. Let sit at room temperature 15 min. Top with the avocados and pumpkin seeds and gently combine.