Bursting with color and flavor, the Spicy Blueberry Jicama Salad with Cashews is a vibrant fusion salad that brings together juicy pops of blueberries, crisp jicama, bold jalapeño, and buttery roasted cashews. Every bite is bright, crunchy, and just a little bit spicy, making it the kind of surprise dish your friends will rave about all summer. Whether you need a speedy side or a conversation-starting centerpiece, this recipe is a sensational way to bring a little zing to your table.
Ingredients You’ll Need
The beauty of this Spicy Blueberry Jicama Salad with Cashews is in its fresh, everyday ingredients that each add something special—whether it’s cool crunch, mellow heat, or a burst of sweetness. Here’s what you’ll need and why it matters.
- Jicama: Its juicy, refreshing crunch creates the perfect salad base that holds up beautifully to dressing.
- Blueberries: These little berries deliver tart-sweet flavor and juicy bursts throughout the salad.
- Red bell pepper: Adds vibrant color and gentle sweetness that balances out the spicy and tangy notes.
- Red onion: Brings a subtle bite and extra depth of flavor without overpowering the other ingredients.
- Roasted cashews: Their rich, nutty crunch makes every mouthful more satisfying.
- Jalapeño: Offers an adjustable kick—remove seeds for a mild salad or leave them in for more fire.
- Fresh lime juice: Brightens up the whole dish with fresh acidity and zing.
- Olive oil: Gives the dressing body and a subtle earthiness that lets other flavors shine.
- Honey (optional): A touch of sweetness that contrasts the spice and savory notes, blend to taste.
- Chili powder: Provides gentle heat and smokiness that ties the salad together.
- Salt: Enhances the flavors of every fresh bite.
- Fresh cilantro: Rounds things out with a beautiful herbal note and lively green color.
How to Make Spicy Blueberry Jicama Salad with Cashews
Step 1: Prep the Produce
Start by peeling and julienning the jicama. A sharp chef’s knife or a mandoline makes this easy and gives you perfect matchstick pieces. Wash and pat dry the blueberries, then finely chop the red bell pepper and red onion so they blend evenly into every forkful. Remove the seeds from the jalapeño for mild heat, or keep them in if you love a fiery kick. Roughly chop your roasted cashews to just the right bite-sized crunch.
Step 2: Combine the Salad Ingredients
In a large bowl, gently toss together the jicama, fresh blueberries, diced red bell pepper, red onion, chopped cashews, and minced jalapeño. This colorful medley will look almost too gorgeous to eat—almost! Mixing everything now ensures an even distribution of all the flavors and textures.
Step 3: Whisk the Dressing
In a separate, small bowl, whisk together the fresh lime juice, olive oil, honey (if using), chili powder, and salt until everything is smoothly combined. Taste and adjust for extra sweetness or spice if desired. The tangy, slightly sweet, and spicy dressing will bring the whole Spicy Blueberry Jicama Salad with Cashews together.
Step 4: Dress and Toss
Pour the zesty dressing over your assembled salad ingredients. Using a soft spatula or your (clean!) hands, gently toss everything together until every piece is glossy and coated. Be careful not to smash the blueberries—those juicy bursts are half the fun.
Step 5: Finish with Fresh Cilantro and Rest
Fold in the chopped fresh cilantro for a final hit of green and herby brightness. Now, let the salad sit for 10 to 15 minutes; this time lets the flavors mingle, the jicama soak up the dressing, and the whole salad become more cohesive. Serve the Spicy Blueberry Jicama Salad with Cashews chilled or at room temperature, according to your mood.
How to Serve Spicy Blueberry Jicama Salad with Cashews
Garnishes
A shower of extra chopped cilantro or a sprinkle of chili powder makes this salad pop visually. If you love even more crunch, top with a handful of extra roasted cashews right before serving. For serious spice lovers, a few thin slices of fresh jalapeño scattered on top look beautiful and taste bold.
Side Dishes
The bright, snappy flavors of the Spicy Blueberry Jicama Salad with Cashews play wonderfully with a variety of mains. Grill up some fish or tempeh, serve alongside tacos, or offer it as a refreshing counterpoint to any spicy barbecue. It livens up grain bowls and makes a stunning addition to potluck spreads.
Creative Ways to Present
For a show-stopping presentation, consider spooning this salad into lettuce cups or hollowed-out bell peppers. Pile it high on a platter with avocado slices fanned around the edges, or serve in individual jars for a picnic-ready treat. However you present it, the Spicy Blueberry Jicama Salad with Cashews is always a conversation starter.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Blueberry Jicama Salad with Cashews in an airtight container in the fridge. While it’s best the day it’s made, it will stay crisp and delicious for up to 24 hours. After that, the jicama softens slightly, but the flavors become even more harmonious.
Freezing
Freezing isn’t recommended for this vibrant salad. Fresh produce like blueberries and jicama tend to lose their signature crunch and turn watery once thawed. If you want to prep ahead, chop all the components (except the dressing) and store them separately, adding the dressing just before serving.
Reheating
This is a no-cook, refreshingly cool salad, so reheating isn’t necessary. If the salad’s been sitting in the fridge, just let it come to room temperature or give it a gentle toss to re-awaken the flavors before serving.
FAQs
Can I substitute another fruit for blueberries?
Absolutely! Try blackberries, diced strawberries, or even mango for a twist. The important thing is to choose a fruit that pops with juicy, sweet-tart flavor, so your Spicy Blueberry Jicama Salad with Cashews still bursts with summer energy.
How spicy is this salad?
By removing the seeds from the jalapeño, you’ll get a gentle, pleasant heat. Want more fire? Leave some seeds in, or add extra chili powder or a dash of cayenne. Prefer no spice? Simply omit the chili altogether and enjoy a milder salad.
Is Spicy Blueberry Jicama Salad with Cashews vegan and gluten-free?
Yes! As written, the salad is both vegan and gluten-free. The honey is optional—swap in agave for a fully vegan version—so everyone can dig in with confidence.
What’s the best way to julienne jicama?
First, peel the jicama thoroughly with a sharp knife. Slice into disks, then stack and cut into thin matchsticks. A mandoline can make quick work of this, but a steady hand and sharp knife are all you need for success.
Can I make Spicy Blueberry Jicama Salad with Cashews in advance?
You can prep the components ahead: chop the veggies and nuts, whisk up the dressing, and store each separately. Just toss everything together and add the fresh cilantro about 15 minutes before serving for peak flavor and crunch.
Final Thoughts
If you’re looking for a lively, crave-worthy new side, you just can’t go wrong with Spicy Blueberry Jicama Salad with Cashews. With its joyful colors, fresh crunch, and a touch of heat, it’s destined to become a standout at your table. Give it a try—you’ll want to share this salad with everyone you know!
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Spicy Blueberry Jicama Salad with Cashews Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan, Gluten-Free
Description
This Spicy Blueberry Jicama Salad with Cashews is a refreshing and flavorful dish that combines the sweetness of blueberries with the crunch of jicama and the heat of jalapeño. It’s a perfect summer salad that’s easy to make and bursting with vibrant colors and textures.
Ingredients
Jicama Salad:
- 2 cups peeled and julienned jicama
- 1 cup fresh blueberries
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup roasted cashews, roughly chopped
- 1 jalapeño, seeded and finely minced
Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey (optional)
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Jicama Salad: In a large bowl, combine the jicama, blueberries, red bell pepper, red onion, cashews, and jalapeño.
- Stir in the fresh cilantro. Let the salad sit for 10–15 minutes to allow the flavors to meld before serving.
- Serve chilled or at room temperature.
Dressing: In a small bowl, whisk together the lime juice, olive oil, honey (if using), chili powder, and salt. Pour the dressing over the salad and toss gently to combine.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne.
- This salad is best enjoyed the same day for maximum crunch and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
