I made this salad on Father’s Day after visiting with my parent and sampling the salad that my mom had made. It was so delicious, light, and refreshing that I happily accepted her offering of ingredients to go home and make my own batch. This recipe involves a little chopping, but it comes together pretty quickly anyway. It originally calls for sliced red onion, but I forgot to get the onion from my mom so I subbed with the green onion I had on hand. Feel free to use whatever form of onion you have. I rarely eat jicama, but this salad makes me want to have it more often. We had the salad with grilled lobster but it would be a complete meal on its own with some chilled shrimp or chicken tossed in. The leftovers stayed fresh for several days in the refrigerator.
Adapted from a Naturipe Farms recipe.
- jicama - 1/2 large, about 4 cups, peeled and cut into 2-inch matchsticks
- fresh blueberries - 6 ounces, washed and drained
- orange or red bell pepper - 1, cored and cut into 2-inch matchsticks
- English cucumber - 1/2, peeled and diced
- green onion - 1/2 cup, white and green parts, sliced thin
- fresh cilantro - 1/4 cup, minced
- freshly squeezed lime juice - 1/3 cup
- sea salt - 1/8 tsp
- Combine jicama, blueberries, red pepper, cucumber, green onion, and cilantro in a large salad bowl.
- Whisk together lime juice and sea salt in a small bowl. Drizzle over vegetables.
- Toss to combine.