Red, White, and Blueberry Salad

Let’s get patriotic with a red, white, and blueberry salad! Decorate salad greens with stars cut from thin jicama slices, sweet blueberries and red pepper. Add corn shaved off the cob, sliced celery, and salty feta crumbles for a salad of brilliant flavors and textures! 

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I shared this colorful salad with jicama stars, red pepper and blueberries a few years ago. With the holiday this week, it seemed like the perfect time to bring this healthy salad to the front of the blog. I’ve added new photos and more about nutritious jicama.

My girlfriend often sprinkles blueberries and feta on top of her fresh-picked garden green salad, giving me the idea to use those colors to create a healthy patriotic red, white and blueberry salad. Inspiration, just in time for America’s Independence Day party!

This salad is quick to put together:

Tear the lettuce into smaller pieces. Put in a serving bowl and toss with the celery and corn.

Scatter (or arrange how you want) the red pepper, blueberries, and jicama. If you wish, sprinkle with crumbled feta cheese.

For the simplest dressing there is, let everyone drizzle on as much olive oil and vinegar as they like. Offer a fine-quality olive oil and a fruity slightly sweet vinegar. Look for fruit-infused white balsamic vinegars without added sugar.

How to make the jicama stars:

First, wash and dry the jicama. With a sharp knife, cut off the root and stem ends. With the widest cut end down, slice down the sides, following the jicama’s contour, cutting away a little more than 1/8-inch. (The brown skin is thin, but there’s a coarse part just under that brown skin that needs to be cut away as well. A vegetable peeler doesn’t cut deep enough so a knife is a better tool for peeling jicama.)

Cut the peeled oval in half, and place the halves cut side down. Using that sharp chef’s knife, carefully cut slices about 3/16-inch thick. Cut as best you can, knowing that some slices will likely be thin on one end and thicker on the other, unless you can slice more accuratly than I can.

Cut stars from each slice with a 2-inch star-shape cookie cutter. (Affiliate link.)

You’re going to have plenty of scraps. You can save the scraps for tomorrow’s salad or cut them into small pieces and toss them with the lettuce. I like to munch the scraps right then and there–jicama is extremely low in calories and remarkably high in fiber and vitamin C!

What is jicama?

Jicama (HEE-kah-ma) is a crunchy vegetable with rough brown skin and crisp juicy sweet white flesh. One might say it looks like a large oval potato.

jicama is an excellent source of Vitamin C and boasts a significant amount of fiber, including gut-healthy prebiotic fiber. Packed with important minerals and vitamins, it’s a healthy food to include in our diets.

Avoid blemished or bruised jicama, and if the jicama flesh is yellow with brown spots, it is not going to be juicy crisp. Jicamas keep unpeeled in the refrigerator for more than a week.

Until a few years ago, grocery clerks would ask me what the funny vegetable was, now you can find tasty jicama year-round in supermarket produce sections.

What else can you make with jicama?

• Jicama is delicious eaten as a snack or to as a dipper for dips!!
• Cut jicama into thick slices and serve on vegetable platters with dips like guacamole or hummus.
• Try jicama sliced and sprinkled with lime juice and chili powder, like the healthy snacks sold from street carts in Mexico.
• Cut jicama into strips and make a slaw with shredded red cabbage and carrots.
• For Valentine’s Day, make this fun salad with jicama hearts.
• You will love this jicama fruit salad with orange, pineapple, and mango with tangy lime and cilantro dressing.
• Wild rice and jicama salad, with fresh pea shoots or sliced pea pods.
• Tuck jicama matchsticks into rice-paper spring rolls.

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