Begin by peeling the jicama—its skin can be tough. Make sure to slice it away cleanly, discarding any brown areas. Once peeled, cut it into sticks about a quarter-inch thick. I find that this thickness is perfect for a crunchy bite, but go with what you prefer!

Next, peel and core the green apple. Follow it up by cutting it into sticks similar in size to your jicama—keeping things even ensures a great texture in every bite. Drop both the jicama and apple into a mixing bowl. You want all that freshness in one place!

Now, let’s get that dressing going. In a separate bowl, whisk together the lime juice and olive oil until they blend well. This step is crucial as it helps the flavors meld. I sometimes add a pinch of salt here to enhance everything, but that’s totally up to you.

Drizzle about half of your dressing over the jicama and apple mixture. Using tongs, toss everything together gently. You want the salad to be coated, but not so much that everything breaks apart; we’re after a lovely texture here.

Now, sprinkle in the Tajin seasoning. I love this spice for its unique flavor; it brings a hint of smokiness that’s totally delightful. Toss the salad again, ensuring everything gets that lovely kick. Go ahead and taste it—adjust the seasoning or add more dressing if you feel it needs it.

Finally, add the chopped cilantro and the diced red bell pepper to the bowl. A last gentle toss brings all those ingredients together beautifully. And just like that, you’re ready to serve! It’s truly that simple.