- 2 oranges, peeled, quartered and cut into bite-sized pieces
- 1 small bulb of fennel, quartered, cored and very thinly sliced crosswise
- 1 cup jicama, cut into matchsticks
- ¼ cup mint, coarsely chopped
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon agave nectar
- ¼ teaspoon salt
- Freshly ground pepper to taste
- Combine orange slices, fennel, jicama, mint, olive oil, lemon juice, agave nectar, salt and pepper in a bowl.
- Gently toss to mix. Serve and enjoy!