Blueberry, Jicama & Arugula Salad

Blueberry, Jicama & Arugula SaladWe need to savor every last bit of berry season while we still can. It will be gone sooner rather than later, and I get a little sad every time I think about it. This salad will help you meet your berry quota for the last little bit of summer we have left.

Blueberry, Jicama & Arugula Salad
Blueberry, Jicama & Arugula SaladI can’t get enough of this combo of sweet blueberries, crunchy jicama, and spicy arugula. And then top it off with a homemade lemon vinaigrette dressing, and you have yourself a sweet-savory lover’s dream.

There is really no real work involved in this recipe (unless you count chopping up the jicama and shaking up the dressing), so it is perfect for a night when you want an easy dinner, or for a lazy weekend light lunch.

Blueberry, Jicama & Arugula SaladFall is coming, friends. Eat ALL the berries now.

Blueberry, Jicama & Arugula Salad

Yield: Serves 4


  • 6 cups arugula
  • 1/2 large jicama (see notes)
  • 2 cups fresh blueberries
  • 1 seedless cucumber, cut lengthwise and sliced
  • Lemon Vinaigrette
  • juice from 1 large lemon
  • 1/4 cup red wine vinegar
  • 1/4 cup + 2 tbsp extra virgin olive oil
  • pinch of salt and pepper


  1. To cut the jicama, use a sharp chef's knife to cut it in half. Lie it flat side down, and use the knife to go along the outside to cut the skin off. Once you have removed the skin, cut the jicama into thin matchsticks or small cubes.
  2. In a large mixing bowl, combine the arugula, cucumber, jicama, and blueberries.
  3. In a mason jar, combine the lemon juice, vinegar, olive oil, salt and pepper. Secure the lid and give it a good shake to combine the ingredients.
  4. Carefully pour your desired amount of the dressing over the salad and give the whole thing a toss. Serve and enjoy!


*Jicama is sort of like a cross between a potato and an apple when it comes to texture and taste. The crunch it adds to the salad is a great complement to the berries.

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