This sweet and crunchy salad is perfect for summer.
Peel jicama; cut into 4-inch batons ( 1/2 inch thick). Let soak in an ice-water bath.
Cut peel and pith from oranges; cut flesh into 1/4-inch-thick rounds; quarter rounds. Quarter lemon cucumbers lengthwise. Cut melon into 1/4-inch-thick rounds.
Drain jicama; pat dry. Arrange all ingredients on a platter. Season with salt and pepper. Drizzle with vinaigrette.