JICAMA + WATERMELON SALAD W/ BLUEBEERY VINAIGRETTE
Jicama is an essential produce item for summer. Its refreshing nature works especially well in salads and salsas. First time jicama eaters can expect a crunchy texture, subtly sweet flavor along the lines of a pear, and a bit of starch given it’s a root. You can eat it raw and alone but after a few bites, you’ll like need some acid and sweetness to complement.
For this dish, I paired the jicama with a blueberry balsamic vinaigrette. The watermelon was added first and foremost because it’s summer (!) but also to intentionally infuse the jicama with water (which makes it more palatable). A colorful, bright salad for those sweltering evenings.
PS – this dish contains no added oils making it that much more refreshing!
- Jicama (1)
- Watermelon (1/4)
- Blueberries (1/2 cup)
- Green Peas (1/2 cup)
- Balsamic Vinegar (1/4 cup)
- Meyer Lemon (1/2)
- Maple Syrup (1 tsp)
- Salad Greens
- Salt + Pepper
- Cube the watermelon into small bite-size pieces and place in a large salad bowl.
- Remove the skin from the jicama and thinly slice up the flesh. Add it to the watermelon and toss together.
- Add the green peas to the salad bowl as well as the salad greens.
- Place the blueberries in a food processor or blender. Also add the balsamic vinegar, lemon juice, maple syrup, salt + pepper. Purée these ingredients until well combined.
- Pour the blended vinaigrette atop the fruit and vegetables and toss to combine.