We climbed to the top of the 100 year old restored lighthouse at the Lighthouse Museum and Park in Isla Aguada. It is still an operational lighthouse, though the newer, taller lighthouse next to it was the one that was in use while we were there. The old lighthouse is nearly 100 feet tall and from the top there's a 360 degree view of Isla Aguada. My legs felt the climb the next day!
HEALTHY EATING: JICAMA SALAD
When I searched the produce stands in the island village of Isla Aguada, I realized that I was going to have to be creative to make a vegetable salad for our lunch. I did manage to find Jicama (pronounced HICK-ah-mah) at one
stand, though it appeared more dried out than I find in most areas of Mexico. I knew that with a good marinade, even this old wrinkled vegetable would come alive.
Prep Time: 20 to 30 minutes Chill Time: 1 to 4 Servings: 6 (Stores well for 24 hours)
· SALAD INGREDIENTS:
2 cups peeled Jicama, cut into thin matchstick strips
1 cup red and/or yellow sweet bell pepper, cut into thin matchstick strips
1/2 cup red onion, thinly sliced and halved
1/4 cup Rice Vinegar (or Red Wine Vinegar or Fresh Lime Juice)
1/3 cup Chopped Fresh Cilantro
1 Small Jalapeño Pepper, seeded and finely chopped
1 clove Garlic, minced
1/8 teaspoon Black Pepper
1/8 teaspoon of Salt
1 dash of Cayenne Pepper
DIRECTIONS:In a large salad bowl, combine salad ingredients. Prepare Jalapeño Dressing in a small sealed container and shake well. Cover and chill for 1 to 4 hours, stirring to mix half-way through marinating time. Season with additional salt, pepper, and cayenne pepper if needed. Jicama Salad is best after 4 hours of marinating and keeps well for 24 hours in the refrigerator.
COPYRIGHT © 2014 by Terry L Turrell
ALL RIGHTS RESERVED
No part of this publication May be Reproduced, stored in a retrieval system, or Transmitted in any form or by any means, electronic, mechanical, scanning, photocopying, recording, or Otherwise, without prior written permission .