After about a week of tacos al pastor and tiny little tastes of things with fried meat my body really wanted something else. Preferably something fresh and light.…like salad, but one of the changes here is the difference in availability of vegetables. While half of my brain is still thinking kale and stews with squash and dark breads the part of me that is here is looking at long rows of stalls of avocados, chiles, and luscious papayas.
I am certainly not complaining about this but the California girl that loves a green salad for breakfast, lunch or dinner is stretched to make something green salad-lik when looking at iceberg lettuce that is leathery. It’s the tropics right, not big lettuce country.
There are however amazing radishes and jicamas to name a few of the delicious things I have to choose from. I love jicama. It’s so fresh and light, totally amazing cut into long pieces with a little lime juice and salt or grated onto a sandwich (or taco.) Really it’s just so versatile, usually pretty cheap to buy, and gets along well with other foods. I look forward to exploring it more.
So for lunch the other day I made this salad to enjoy the sharpness of all the tasty things here.
If you can’t find jicama give an apple or a firm pear a shot, mmm or maybe some fennel…I think that would be delicious too.
5 radishes sliced thinly
1 cup jicama sliced into thin pieces
1 avocado sliced
1/2 cup of pumpkin seeds
1/2 cup of cilantro
Juice of 1 lime
Drizzle of olive oil
Salt to taste
Black pepper to taste
Arrange your veggies on the plate in a way that pleases the eye. Sprinkle cilantro and pumpkin seeds on top. Dress with lime juice, olive oil, salt and pepper.
Eat it with your friends because food tastes better that way.