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+
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5
from 1 vote
Spicy Blueberry Jicama Salad Recipe with Cashews
This jicama salad recipe is perfectly sweet, crunchy, spicy and refreshing, with the addition of blueberries, cashews and a spicy, tangy vinaigrette.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salads, Side Dishes
Cuisine:
American
Keyword:
Gluten Free, Vegan, Vegetarian
Servings:
3
Cups
Calories:
84
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
8
ounces
peeled & chopped jicama
1 ¾ cups
1 ½
cups
blueberries
1 ½
ounces
raw cashews
roughly chopped
4
basil leaves
thinly sliced
The Dressing:
1
tablespoon
extra virgin olive oil
1
tablespoon
fresh lime juice
1
teaspoon
agave nectar
or
honey
– not vegan
¼
teaspoon
crushed red pepper flakes
⅛
teaspoon
salt
Instructions
In a medium serving bowl, stir together the jicama, blueberries, cashews and basil.
Toss with the dressing. Serve.
The Dressing:
In a small bowl, whisk together the olive oil, lime juice, agave nectar, red chili flakes and salt.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Points+)
Nutrition
Serving:
0.5
Cup
|
Calories:
84
kcal
|
Carbohydrates:
9.7
g
|
Protein:
1.3
g
|
Fat:
5
g
|
Saturated Fat:
0.7
g
|
Sodium:
43
mg
|
Fiber:
2.7
g
|
Sugar:
4.9
g