For the month of July, we are showcasing summer salads. For the 4th of July weekend, enjoy this fun, colorful Jicama Summer Salad. The recipe is below, and the video shows it all put together.
No need to be intimidated by the first ingredient: jicama. This vegetable has a sweet crunch to it, like an apple, and pairs wonderfully with the fruits in this salad. Wash, peel, and dice it, like you would an apple or a potato.
If you have trouble finding jicama at your local store, try a larger supermarket.
Jicama Summer Salad (6 – 1 cup servings)
If you have never used jicama, peel it like a potato and dice. It is sweet and crunchy raw, like an apple.
Half of 1 jicama, peeled and diced
3 cups strawberries, sliced
6 oz. container blueberries
15 oz. can mandarin oranges, drained
1 Tbsp lime juice
2 1/2 Tbsp honey
1/2 tsp cinnamon
2. Mix together lime juice, honey, and cinnamon in a small bowl until well combined. Drizzle over jicama mixture. Serve immediately or store in the refrigerator 3-4 days.
Source: Lisa Peterson, University of Illinois Extension, Nutrition & Wellness Educator, 2015