Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them. Priya Krishna and Cathy Lo
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