Ingredients

　　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 1/2- by 1/4-inch sticks

　　1/2 small red onion, sliced thin lengthwise

　　1/4 cup minced fresh coriander sprigs

　　1 tablespoon fresh lemon juice, or to taste

　　3/4 teaspoon salt, or to taste

　　40 pine nuts (2 slightly rounded teaspoons), toasted until golden

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