Description
A refreshing and vibrant Spicy Blueberry Jicama Salad with Cashews that combines the crunch of jicama, sweetness of blueberries, and a hint of spice, all tossed in a zesty lime dressing. Perfect for a light and flavorful summer dish.
Ingredients
Scale
Jicama Salad:
- 2 cups peeled and julienned jicama
- 1 cup fresh blueberries
- 1 red bell pepper, thinly sliced
- 1 small jalapeño, thinly sliced, seeds removed for less heat
- ¼ cup chopped fresh cilantro
- ⅓ cup roasted cashews, roughly chopped
Lime Dressing:
- Zest and juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- ¼ teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Jicama Salad: In a large mixing bowl, combine jicama, blueberries, red bell pepper, jalapeño, cilantro, and cashews.
- Lime Dressing: In a small bowl, whisk together lime zest and juice, olive oil, honey, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let it sit for 10–15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For extra crunch, lightly toast the cashews before adding.
- Adjust the heat by varying the amount of jalapeño or using a pinch of cayenne.
- This salad pairs well with grilled chicken or fish for a light summer meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
