This jicama salad recipe is perfectly sweet, crunchy, spicy and refreshing, with the addition of blueberries, cashews and a spicy, tangy vinaigrette. 84 calories and 2 Weight Watchers Freestyle SP
The first time I made a jicama salad recipe, the jicama was a footnote to the rest of the salad, namely spinach, persimmons, avocado and miso dressing. It wasn’t until I made a jicama and carrot slaw that I realized that jicama could take on a principle role. With a little sweet and a lot of crunch, jicama adds both fantastic flavor and texture to any salad.
This salad is a breeze to put together. Mix the jicama, blueberries, chopped cashews and basil in a serving bowl, then toss with a tangy lime dressing. I added 1/4 teaspoon of crushed red pepper flakes to the dressing for a good amount of kick. If you want to turn down the heat, use a little less.
We’re living in a townhouse right now while we look for a house, and are trying to take advantage of the poolside grills as much as possible. The other night, we packed up trays of marinated chicken, barbecue sauce, corn cobs wrapped in foil and a bowl of this salad, pulled on our bathing suits and headed to the pool for an evening of grilling and splashing.
I wasn’t sure what my boys were going to think of the jicama salad recipe and I almost prepared a plate of watermelon to bring along to the pool, just in case it wasn’t up their alley. At the last minute, I decided to take my chances and ditched the watermelon idea. It wasn’t a huge risk, since I know that both boys like jicama, blueberries and spicy food. What I wasn’t prepared for was the rave reviews that the salad received. They both had two large helpings before jumping into the pool for an evening swim.
Other ways to serve this jicama salad recipe:
- Dollop on top of grilled fish or chicken
- Use it as a topping for fish or shrimp tacos
- Roll it up in a tortilla with some leftover cooked fish, chicken or pork for a quick lunch
Other healthy jicama recipes:
Cookin’ Canuck’s Jicama, Black Bean & Corn Salsa
Cookin Canuck’s Asian Cucumber & Jicama Slaw
La Petit Eats’ Collard Green Grilled Fish Tacos
Host the Toast’s Spicy Baked Jicama Fries
Taste, Love & Nourish’s Watermelon Jicama Salad with Queso Fresco & Honey-Lime Vinaigrette
Spicy Blueberry Jicama Salad Recipe with Cashews
- 8 ounces peeled & chopped jicama 1 3/4 cups
- 1 1/2 cups blueberries
- 1 1/2 ounces raw cashews roughly chopped
- 4 basil leaves thinly sliced
- In a medium serving bowl, stir together the jicama, blueberries, cashews and basil.
- Toss with the dressing. Serve.
- In a small bowl, whisk together the olive oil, lime juice, agave nectar, red chili flakes and salt.
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