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Are you enjoying the blog specials? The videos have been an exciting addition to the "Healthy Eats and Repeat" blog. I hope it has inspired you to try some new recipes, foods, and ingredients.

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
    1. In a large bowl, combine jicama, strawberries, blueberries, and mandarin oranges.
    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.
      Nutritional analysis per serving: 120 calories, 0g fat, 10mg sodium, 31g carbohydrate, 4g fiber, 1g protein

      Source: Lisa Peterson, University of Illinois Extension, Nutrition & Wellness Educator, 2015