Description
A refreshing and spicy Blueberry Jicama Salad that combines crunchy jicama, juicy fresh blueberries, and crunchy cashews with a zesty lime and chili dressing. This vibrant salad is enhanced with aromatic basil and smoky spices, offering a perfect balance of sweet, spicy, and fresh flavors ideal for a light lunch or side dish.
Ingredients
Scale
Salad 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
Dressing
- 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
- Prepare the Dressing: In a small bowl, whisk together lime juice, honey, chili powder, cumin, smoked paprika, salt, and pepper until the mixture is smooth and well combined.
- Combine Salad Ingredients: In a large bowl, add the jicama matchsticks, fresh blueberries, chopped cashews, and thinly sliced basil leaves. Gently toss to combine the ingredients evenly.
- Dress the Salad: Pour the prepared dressing over the salad. Toss gently again to ensure all components are evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately. Optionally garnish with extra basil leaves for an enhanced fresh aroma and presentation.
Notes
- For extra crunch, toast the cashews lightly before adding to the salad.
- Adjust the chili powder amount to vary the spiciness level.
- This salad is best enjoyed fresh to maintain the crunchiness of the jicama and the juiciness of the blueberries.
- For a vegan option, substitute honey with maple syrup or agave nectar.
