Jicama, Orange, and Coriander Salad

ingredients

• 4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice.
• 1 1/2 cups jí,cama, peeled and cut into 2- by 0.5- by 0.25 inch sticks
• 1/2 small red onion, sliced thin lengthwise
• 1/4 cup minced fresh coriander sprigs
• 1 tablespoon fresh lemon juice, or to taste
• 3/4 teaspoon salt, or to taste
• 40 pine nuts (2 slightly rounded teaspoons), toasted until golden

directions

In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.

Sprinkle each serving with 10 pine nuts.