Watermelon Radish and Jicama Tamale Salad with Lime Dressing

**Prepare the Tamale Dough:** In a medium bowl, combine the masa harina, baking powder, and salt. Mix well.

Add the shortening or vegetable oil and rub it into the masa harina mixture until it resembles coarse crumbs.

Gradually add the vegetable broth, mixing until a smooth, slightly thick dough forms. The dough should be moist but not sticky.

Form the dough into a log or rectangle, about 1-inch thick. Wrap tightly in plastic wrap or parchment paper.

**Cook the Tamale Dough:** Steam the tamale dough log for about 30 minutes, or until firm to the touch. Alternatively, you can bake it at 350°F (175°C) for about 30 minutes.

Let the cooked tamale dough cool completely. Once cooled, dice it into small cubes.

**Prepare the Lime Dressing:** In a small bowl, whisk together the lime juice, olive oil, agave nectar (if using), salt, and pepper.

**Assemble the Salad:** In a large bowl, combine the diced cooked tamale dough, sliced watermelon radish, diced jicama, chopped cilantro, and sliced red onion.

Pour the lime dressing over the salad and toss gently to coat.

Garnish with toasted pepitas, if desired. Serve immediately or chill for later.