Jicama, Strawberry and Papaya Salad

Jicama, Strawberry and Papaya Salad

1 Mexican papaya

1 jicama

3 hothouse cucumbers

1 red onion

1 cup strawberries

1 cup baby arugula

Freshly ground white pepper and kosher salt

1/4 cup lime-flavored olive oil

Peel, seed and cut papaya into 1-inch cubes. Peel the jicama and cucumbers and cut both into 1-inch cubes. Dice the onion and cut the strawberries lengthwise into 1/4-inch-thick slices. In a large mixing bowl, combine the vegetables and fruit. Season with salt and pepper, then toss with oil. Chill or serve at room temperature.