1. Peel jicama.
2. Cut in halves or quarters.
3. Julienne jicama with food processor.
4. Chop any other vegetables that are available.
5. Tear lettuce into bite-sized bits.
6. Combine all vegetables, lime juice, spices and olive oil in salad bowl.

Add olive oil just before serving.  Salad keeps well without olive oil for 2-3 days.