Description

This Spicy Blueberry Jicama Salad with Cashews is a refreshing and vibrant dish combining the crispness of jicama, the sweetness of fresh blueberries, and the crunch of cashews. Enhanced with a zesty and smoky dressing made from lime juice, honey, chili powder, cumin, and smoked paprika, this salad delivers a perfect balance of sweet, spicy, and smoky flavors. Ideal for a light lunch or as a side dish, it comes together quickly with no cooking required.

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 Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dressing: In a small bowl, whisk together the fresh lime juice, honey, chili powder, ground cumin, smoked paprika, salt, and freshly ground black pepper until the dressing is smooth and well combined.
Combine Salad Ingredients: In a large bowl, toss together the peeled and chopped jicama matchsticks, fresh blueberries, roughly chopped raw cashews, and thinly sliced basil leaves to mix the core salad components evenly.
Dress the Salad: Pour the prepared dressing over the combined salad ingredients and gently toss everything together to ensure the dressing evenly coats the jicama, blueberries, cashews, and basil.
Serve: Serve the salad immediately for the freshest taste, optionally garnishing with additional basil leaves to enhance presentation and flavor.

Notes

This salad is best served fresh to maintain the crisp texture of the jicama and the brightness of the blueberries.
Feel free to adjust the chili powder to your preferred spice level.
Raw cashews provide a pleasant crunch but can be substituted with almonds or pecans if desired.
For a vegan version, substitute honey with agave syrup or maple syrup.
This salad pairs well with grilled chicken or fish for a more substantial meal.