Strawberries, blueberries, and crispy jicama come together for a super simple, patriotic, and barbecue-ready Red, White and Blue Berry Jicama Salad!
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.
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.
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.
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, but it works well with the touch of spice, that will go well with any warm weather barbecue.
Like this Berry Jicama Salad? Here are more summer salads to savor:
Red, White and Blue Berry Jicama Salad
- 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
- 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.