One evening in Tulum, we ventured away from the jungle along the beach and into the pueblo for an authentic meal at one of the best restaurants in town, Cetli. Run out of the owner and chef’s home, Cetli turns out flavorful dishes in an intimate, five-table dining area. From the complimentary tasting plate of empanadas, bread with queso fresco and beet jam, and corncakes to the chile en nogada main course, the food was outstanding. But one of the little details I walked away with was a very simple salad we ordered to start–chaya leaves (Mexican spinach), topped with shredded beets, carrots, jicama and a few roasted almonds. It was crazy simple, and crazy good. A crunchy little detox between the more indulgent parts of our meal. I wasted no time in recreating the salad–with my own dressing and the addition of creamy avocado–when we got home. I’ve made it several times now, and it’s a go-to when I feel the need to eat clean.
Detox Salad with Shredded Beets, Carrots & Jicama
2 handfuls of spinach (not baby spinach)
2 carrots, peeled
1 large beet, scrubbed clean and dried
1 avocado, diced
Handful of roasted lightly salted almonds
2 teaspoons Dijon mustard
1/4 cup red wine vinegar
2 tablespoons canola oil
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Wash the spinach and let dry; tear off the stems. In a small bowl, whisk together the mustard and vinegar. Slowly whisk in the oils, then season with salt and pepper. Set the dressing aside. Cut the jicama in half, then cut off the brown skin. Using a cheese grater, shred the jicama. Shred the carrots next, then shred the beet. Add the spinach to a bowl, tearing the larger leaves if needed. Dress with the vinaigrette. Pile on the shredded jicama, carrot, and beet. Add the avocado and almonds. Serve with extra dressing on the side.