Berry Jicama Salad
Strawberries, blueberries, and crispy jicama combine for a super simple, barbecue-ready red, white and blue Berry Jicama Salad!
Strawberries, blueberries, and crispy jicama combine for a super simple and barbecue-ready red, white and blue Berry Jicama Salad!
Early Summer
We went for a walk in the hills the other night, just as the sun was starting to head into golden hour, and I tried to soak in the views for as long as possible. My beloved Northern California hills were as gorgeous as ever, and still quite green, but starting to transition into the rolling golden knolls that come once the rains end.
It’s a trade-off for us.
Famers’ Market Season
We won’t see green until the rains return, but with that comes warm (who am I kidding, it gets quite hot inland where we are!) summer days, longer, lazier days with more trips to the farmers’ markets and all the picnics and barbecues we can manage.
Berry Jicama Salad Vibes
We are firing up the grill this weekend, now that it feels like summer, and with my market haul of strawberries and sweet blueberries, I thought it would be fun to toss them into a crunch jicama salad that gives you a little surprise of heat, thanks to a good dose of cayenne pepper.
If Jicama is new to you, this root vegetable is so versatile. It can be used in many recipes for great flavor and crunch, and even adds health benefits!
Making Berry Jicama Salad
This red, white, and blue Berry Jicama Salad is unapologetically patriotic, making it perfect for Memorial Day and 4th of July celebrations, but it’s so simple and so easy. I know I will be making it all summer long. Sweet berries are a surprise here. They work so well with the touch of spice, making this dish go well with any warm-weather barbecue.
Like this Berry Jicama Salad? Here are more summer salads to savor:
Fireworks Pasta Salad
Summer Lentil Salad
Tomato, Corn and Nectarine Chickpea Salad
Berry Jicama Salad
Ingredients
- 2 cups chopped jicama
- 2 cups chopped strawberries
- 1 1/2 cups blueberries
- extra-virgin olive oil to taste
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup fresh herbs use your favorite; basil, cilantro, mint work well
Instructions
- In a bowl, toss together the jicama, strawberries, and blueberries.
- Add a drizzle of olive oil, lime juice, vinegar, cayenne pepper, salt, and pepper and toss to combine.
- Let it rest for about 10 minutes to allow the flavors to come together.
- Toss in the fresh herbs and serve.
Nutrition
Comments
COOKBOOK
Do you use all 3 herbs listed or just use 1?
This is so festive and perfect for warm summer days!
I absolutely love the freshness of this salad and jealous that you’ve got blues and reds at the market already. It’ll be a few more weeks for us. Ahhhh the hills… emerald green to golden… what a beautiful area of contrasts. Beautiful work, Liren!