Jicama Salad

1 jicama (about 3 pounds), peeled and cut into 1" cubes
1 medium cucumber, peeled, seeded, and cut into1" cubes
1 large apple (tart is best), cut into 1/2" cubes
1 medium sweet onion sliced into thin rings
1 medium mango, peeled and cut into 1/2" cubes (don't worry if the cubes mash up a bit)

1/4 cup chopped pecans
2 tablespoons olive oil
3 to 5 limes, squeezed (about 7 tablespoons juice)
2 tablespoons chopped fresh cilantro
1 tablespoon grated orange zest
salt and pepper

Place all of the ingredients in a large mixing bowl.  Toss well to mix, using two spoons.  Taste for seasonings.  Serve at room temperature or chilled.

Serves 6

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo