Jesus Gonzalez

Make this dessert, from Jesus Gonzalez, creative chef at Rancho La Puerta. Then kick back while it chills.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa. This recipe makes 1/2 cup more dressing than needed for Chef Jesus González's picante jicama and roasted carrot salad. The extra dressing is good on all sorts of salads, and will keep, tightly covered and refrigerated, for 3 days.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chef Jesús González of La Cocina Que Canta Culinary Center at Rancho La Puerta Fitness Resort and Spa. Jicama is a large root vegetable with light brown skin and a white interior. Also called Mexican potato and yambean root, jicama is native to Mexico and South America and is available in Latin markets and most supermarkets in North America.