Salad Inspired By Mexico City

My husband and I just got back from a trip to Mexico City. We flew down there so I can get a dental implant. It is much cheaper there. It’s not something I would normally do but the dentist was highly recommended and spoke fluent Hebrew and English.

Cost-wise, it evened out with all the expenses, but if I did it in LA I wouldn’t get to spend time in a gorgeous city with my handsome man. My husband had to work while we were there but we still got to explore and eat together in the evenings.

My advice: if you’ve gotta get minor surgery, you might as well do it away. Far from the dishwasher, washing machine, car, family. Somewhere you can rest, if you want to.

You can’t really rest much in Mexico City. I was out and about all day long, walking or biking everywhere. Though I did take many long breaks. I stopped for a chai latte or 100% hot cocoa at Blend Station, pan dulce with guava at Panadería Rosetta, fish taco at Mi compa Chava, or simply sat down on a bench in Parque España with my sketchbook. The city is packed with green-lush parks, cafes, restaurants, street vendors, museums.

I was thrilled not having to take care of anything and anyone until I had to. First I got constipated from the antibiotics* and had to take care of my gut, and then my poor husband came down with whatever it was.

The food in Mexico City is amazing! And diverse! I didn’t have to make anything but my needy, spoiled body always craving homemade food. My food. My clean and refreshing salad. So on our forth day, I walked to Mercado Medellín and bought some veggies and fruits, and beautiful wild arugula. The variety and quality of the produce there is insane.

I was going to chop the salad on a plate in the room but Elizabeth, the hotel’s housekeeper, let me use the hotel’s kitchen instead. I kept it simple as usual. Diced everything, chopped the arugula finely (so I don’t choke on it) and dressed the salad straight in the bowl.

I swear, I could’ve eaten the whole bowl myself but I had to share it with sweet Elizabeth and my husband. It didn’t cure him but it cured my constipation. An hour later I was declogged. Praise the fiber-lord.

Antibiotics and probiotics. I am more of a probiotic person, but when someone drills a screw into my bone, I don’t take any risks of getting an infection. I took the antibiotic for three days then started to take probiotics. Don’t take them together. Otherwise the probiotics cancel the effect of the antibiotics, which is to prevent infections.

Salad Inspired By Mexico City

This ceviche-like salad combines hearty, crunchy vegetables, sweet mango, peppery arugula, creamy avocado, crisp jicama and tangy lime juice.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Healthy, Mexican
Diet: Vegan
Keyword: salad
Servings: 2 people
Author: Shelly


  • 1 jicama or kohlrabi - peeled and diced
  • 1 mango - peeled and diced
  • 1 large cucumber - peeled and diced
  • 1 avocado - peeled and diced
  • 1 bunch arugula - chopped finely
  • 1 medium lime or 2 small limes
  • Olive oil
  • Salt and black pepper to taste


  • Put the jicama, mango, cucumber, avocado and chopped arugula in a medium salad bowl.
  • Squeeze the juice from the lime over the salad.
  • Drizzle about 2 tablespoons of olive oil. Season with salt and black pepper to taste and toss to combine.
  • Serve immediately or keep in the fridge for up to 1 day.

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