Jicama And Celery Salad With Hibiscus-Citrus Dressing

• 3 navel oranges
• 7 clementines (or 3 tangerines)
• 4 Meyer lemons
• 2 hibiscus tea bags
• 1/2 cup celery leaves, chopped
• 3 celery ribs, chopped
• 1 shallot, chopped
• 1 large jicama (about 2 lbs)
• 1 tablespoon chia seeds, optional
• 1/4-1/2 teaspoons chipotle chile powder, or to taste
• Sea salt, to taste

1. Place a strainer over a medium pot. Squeeze into it half of the citrus. And save the remaining citrus for later. Move strainer onto a medium serving bowl.
2. Warm up the citrus juice in the pot over low heat for about 5 minutes (no need to bring to a boil).
3. Once it's warm, place the tea bags in the juice and allow to infuse while you peel and cut the jicama. It will turn bight red. Remove tea bags before dressing the jicama.
4. Peel jicama with a serrated knife (preferably), first by making it flat in the base and then continue cutting off the peel around, until it's completely white.rnrnSlice jicama into 1/2-inch wide slices and then cube the slices. Place jicama and chopped celery into serving bowl.
5. Squeeze the remaining citrus into the strainer placed on the bowl. Add hibiscus-infused juice, celery leaves, shallot and chia and mix well. rnSeason with salt and add chipotle powder, if using. Taste and adjust seasoning adding sour and/or sweet citrus and/or salt.rnrnIf possible, allow the flavors to develop refrigerating for at least 4 hours (and up to 2 days), or serve immediately.

oranges, clementines, lemons, celery, celery, shallot, jicama, chia seeds, chile powder, salt

Taken from food52.com/recipes/16587-jicama-and-celery-salad-with-hibiscus-citrus-dressing (may not work)