We recently celebrated our “mini-moon” in Tulum, Mexico. Tulum is an absolutely gorgeous, tranquil beach town an hour and a half south of Cancun in the Mayan Riviera. Prior to traveling, everyone we asked about Tulum raved about, Hartwood, a beautiful little restaurant opened by a New York chef.
To snag a dinner reservation one needs to line up and wait in line for 2 hours (we recommend grabbing some to-go margaritas from Tita Tulum across the street to make the wait a little more fun). We decided to go for it, and literally “fell in line” with the other foodie travelers. Then…a few hours later…we fell in love with their crunchy, fresh and refreshing jicama salad (along with the octopus…and the beautiful ambiance…and then the spiny lobster). The restaurant’s salad is much more elaborate (recipe can be found in the NYtimes), but here is our simplified version that takes about 15 minutes to make.
Simple Jicama Salad Recipe
Source: Tobin Ludwig (inspired by Hartwood Restaurant)
- 1 large jicama (approximately the size of a softball)
- 1/3 of an english cucumber
- 2 navel oranges
- 1/2 cup almonds
- 1.5 limes
- 1 teaspoon honey
- 1 teaspoon rice wine vinegar
- 1 teaspoon olive oil
- Pinch of cayenne pepper
- Salt and pepper to taste
- Using a knife or peeler, peel jicama. Cut off rounded edges. Slice 1/4 inch thick and put in bowl.
- Peel oranges with a knife and cut into segments, removing as much white pith as possible. Add to bowl.
- Slice english cucumber into half moons, add to bowl.
- Chop almonds and add to bowl.
- In a separate bowl, combine rice wine vinegar, olive oil, honey, and cayenne pepper. Whisk together.
- Add vinaigrette to bowl with jicama, english cucumber, oranges and almonds. Toss to coat.
- Finish with salt and pepper.