Low Carb Tangy Chili Jicama Salad

1 large lime, zested and juiced
1 small orange, zested and juiced
1 tsp honey (optional)
1/4 tsp chili powder
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbsp olive oil
1 medium or 2 small jicama
1 red bell pepper, diced
2 green onions, chopped
2 Tbsp chopped fresh cilantro

In a large salad bowl, put the lime zest and juice, orange zest and juice, honey, chili powder, salt, black pepper, and olive oil, and whisk together until well combined; set aside.
Peel the jicama and cut into thin strips, like shoestring potatoes.
Put jicama into bowl with dressing, add the bell pepper, onions, and cilantro, and toss to coat.
Cover bowl with plastic food wrap and refrigerate for at least 30 minutes for flavors to blend.
Remove and toss again.
Serve cold.
Serves 2 to 4.