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
• 12 ounces jícama, peeled and cut into 2- by 1/2- by 1/4-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

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Instructions

1. 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.
2. Sprinkle each serving with 10 pine nuts.