Ingredients

• 1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
• 1/2 teaspoon salt
• 25 fresh mint leaves, cut into thin strips
• 2 tablespoons queso añejo (or feta or goat cheese)

Instructions

1. Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.