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.
Servings: 3 Cups
Calories: 84kcal
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: 0.5Cup | Calories: 84kcal | Carbohydrates: 9.7g | Protein: 1.3g | Fat: 5g | Saturated Fat: 0.7g | Sodium: 43mg | Fiber: 2.7g | Sugar: 4.9g