Jicama, Orange, and Coriander salad

4 navel oranges, peel and pith cut away with a serrated knife and sections cut free from membranes (about 2 cups total), reserving the juice.
12 ounces jícama, peeled and cut into 2- by ½- by ¼-inch sticks
½ small red onion, sliced thin lengthwise
¼ cup minced fresh coriander sprigs
1 tablespoon fresh lemon juice, or to taste
¾ teaspoon salt, or to taste
40 pine nuts (2 slightly rounded teaspoons), toasted until golden

In a large bowl gently stir together all ingredients except pine nuts. Salad may be made up to this point 1 day ahead and covered, chilled.
Sprinkle each serving with 10 pine nuts.

notes:

Other ingridients to try: Grapefruit, Lime, Ginger, Cucumber, Jalapenos

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