Description
This Spicy Blueberry Jicama Salad with Cashews is a refreshing and flavorful dish that combines the sweetness of blueberries with the crunch of jicama and the heat of jalapeño. It’s a perfect summer salad that’s easy to make and bursting with vibrant colors and textures.
Ingredients
Scale
Jicama Salad:
- 2 cups peeled and julienned jicama
- 1 cup fresh blueberries
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup roasted cashews, roughly chopped
- 1 jalapeño, seeded and finely minced
Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey (optional)
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Jicama Salad: In a large bowl, combine the jicama, blueberries, red bell pepper, red onion, cashews, and jalapeño.
- Stir in the fresh cilantro. Let the salad sit for 10–15 minutes to allow the flavors to meld before serving.
- Serve chilled or at room temperature.
Dressing: In a small bowl, whisk together the lime juice, olive oil, honey (if using), chili powder, and salt. Pour the dressing over the salad and toss gently to combine.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne.
- This salad is best enjoyed the same day for maximum crunch and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
