This Spicy Blueberry Jicama Salad combines the crispness of jicama, the sweetness of blueberries, and the crunch of cashews, all tossed in a zesty dressing. It’s a refreshing and nutritious dish that’s perfect for a light lunch or as a side to your favorite meal.
Why You’ll Love This Recipe
- Unique Flavor Combination: The sweetness of blueberries pairs beautifully with the mild, crisp texture of jicama and the crunch of cashews.
- Nutrient-Rich: Packed with antioxidants from blueberries, fiber from jicama, and healthy fats from cashews.
- Quick and Easy: Simple ingredients and minimal preparation time make this salad a breeze to prepare.
- Versatile: Enjoy it as a standalone dish or as a complement to grilled meats or seafood.
Ingredients
- 8 ounces jicama, peeled and chopped into matchsticks
- 1 ¾ cups fresh blueberries
- 1 ½ ounces raw cashews, roughly chopped
- 4 fresh basil leaves, thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dressing: In a small bowl, whisk together the lime juice, honey, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
- Combine Salad Ingredients: In a large bowl, toss together the jicama matchsticks, blueberries, chopped cashews, and sliced basil.
- Dress the Salad: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve: Serve immediately, garnished with additional basil if desired.
Servings and Timing
- Servings: 4
- Preparation Time: 15 minutes
- Total Time: 15 minutes
Variations
- Add Protein: Incorporate grilled chicken or shrimp for a more substantial meal.
- Spice Level: Adjust the amount of chili powder to suit your heat preference.
- Herb Swap: Replace basil with mint or cilantro for a different flavor profile.
- Nuts: Substitute cashews with almonds or pecans for a different nutty flavor.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: This salad is best enjoyed fresh and is not suitable for reheating.
FAQs
1. What is jicama?
Jicama is a root vegetable native to Mexico, known for its crisp texture and mild, slightly sweet flavor.
2. Can I use frozen blueberries?
Fresh blueberries are recommended for this recipe to maintain the salad’s texture and flavor.
3. Is this salad suitable for vegans?
Yes, this salad is vegan-friendly.
4. Can I prepare this salad in advance?
It’s best to prepare this salad just before serving to maintain the freshness of the ingredients.
5. How can I make this salad spicier?
Increase the amount of chili powder or add a dash of hot sauce to the dressing.
6. Can I use a different nut instead of cashews?
Yes, almonds or pecans can be used as alternatives.
7. What can I serve this salad with?
This salad pairs well with grilled meats, seafood, or as a standalone light meal.
8. How do I peel jicama?
Use a sharp knife to cut off the skin, then slice into matchsticks or cubes as desired.
9. Can I add cheese to this salad?
A sprinkle of crumbled feta or goat cheese can add a creamy element to the salad.
10. Is this salad gluten-free?
Yes, all ingredients in this salad are gluten-free.
Conclusion
This Spicy Blueberry Jicama Salad with Cashews is a delightful blend of sweet, spicy, and crunchy elements that come together to create a refreshing and nutritious dish. Whether enjoyed on its own or as a complement to your favorite meal, it’s sure to be a hit at your dining table.
Print
Spicy Blueberry Jicama Salad with Cashews
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Spicy Blueberry Jicama Salad combines the crispness of jicama, the sweetness of blueberries, and the crunch of cashews, all tossed in a zesty dressing. It’s a refreshing and nutritious dish that’s perfect for a light lunch or as a side to your favorite meal.
Ingredients
- 8 ounces jicama, peeled and chopped into matchsticks
- 1 ¾ cups fresh blueberries
- 1 ½ ounces raw cashews, roughly chopped
- 4 fresh basil leaves, thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Dressing:
In a small bowl, whisk together lime juice, honey, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
2. Combine Salad Ingredients:
In a large bowl, toss together the jicama matchsticks, blueberries, chopped cashews, and sliced basil.
3. Dress the Salad:
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
4. Serve:
Serve immediately, garnished with additional basil if desired.
Notes
- Add Protein: Incorporate grilled chicken or shrimp for a more substantial meal.
- Spice Level: Adjust the amount of chili powder to suit your heat preference.
- Herb Swap: Replace basil with mint or cilantro for a different flavor profile.
- Nuts: Substitute cashews with almonds or pecans for a different nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
