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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! 

Red, White, and Blueberry Salad in wooden bowl

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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.

After seeing my girlfriend sprinkle blueberries and feta on top of her fresh-picked garden green salad, I decided to run with the idea of those colors and create a healthy patriotic red, white and blueberry salad. Inspiration, just in time for America’s Independence Day party!

red pepper strips, jicama stars and blueberries in bowls

At first I thought to arrange red pepper stripes with alternating lines of feta cheese, with blueberries and jicama stars in the left corner. But in the end I decided everything looks prettier mumble-jumble, like fireworks instead of attempted flag. What do you think?

You could run with the flag theme and assemble your patriotic salad on a rectangular platter. But it will all get mixed up anyway, like our last US presidential election.

cutting out white jicama stars

For the jicama stars, peel the jicama and cut a piece off the bottom so the jicama stands on its side. Carefully slice 1/8-inch thick rounds, and then cut with a 2-inch star-shape cookie cutter. If you don’t have a star cookie cutter, just cut jicama in lengths about the same size as the red pepper. If you cut stars, you’ll have plenty of jicama to munch on, right then and there or for tomorrow’s salad. 

To keep this salad vegan–just skip the feta cheese!

This salad is quick to put together and easy for a buffet. Let everyone drizzle on as much olive oil and vinegar as they like for the simplest dressing there is! 

Offer a fine-quality olive oil and a fruity slightly sweet vinegar, say blackberry ginger balsamic or cranberry pear balsamic vinegar. Trader Joe’s orange muscat champagne vinegar works well with the feta and berries too, though it does have added sugar.

plated Red, White, and Blueberry Salad

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.

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

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. 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.

How do you peel a jicama?

Using a sharp knife, first cut a thin slice off the top and bottom, then slice away the skin following the jicama’s curves. I like to cut the peeled oval in half, turn it on the side, and cut slices from there.

What else can you make with jicama?

  • Jicama is delicious eaten by itself!!
  • 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.
  • Jicama fries anyone?

Wishing you a fabulous week–get in the kitchen and cook something healthy and delicious!

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5 from 3 votes
Red, White, and Blueberry Salad
Red, White, and Blueberry Salad
Prep Time
25 mins
Total Time
25 mins
 

Blueberries, red pepper and jicama stars give this salad its patriotic colors. Use a star cookie cutter for the jicama, or keep it simpler and just cut the jicama in strips--either way it rings red, white and blue.

Course: Salad
Cuisine: American, Vegetarian
Keyword: 4th of July salad idea, jicama, red, white, and blueberry salad, seasonal
Servings: 10 servings.
Author: Letty Flatt
Ingredients
  • 5 or 6 ounces organic mixed lettuces
  • 1 stalk celery , cut in ¼-inch pieces
  • Kernels from 1 ear sweet white corn
  • 1 large jicama , peeled and cut in stars or 1/4-inch matchsticks
  • 1 red bell pepper , cut lengthwise, about 1/4-inch wide
  • 1 pint blueberries
  • 6 ounces feta cheese , crumbled, optional
  • Fruity vinegar , as needed
  • Fruity olive oil , as needed
Instructions
  1. Tear the lettuce into smaller pieces. Put in a serving bowl and sprinkle with the celery and corn.
  2. Scatter (or arrange how you want) the red pepper, blueberries, and jicama. If you wish, sprinkle with crumbled feta cheese. Serve with fruity vinegar and extra virgin olive oil for everyone to dress their salads to their taste.

5 comments

  • A beautiful “Star Spangled” salad. GREG Reply · 4 July, 2016

  • Amy Richardson O'Reilly

    Made this on July 4th with some beautiful blueberries and it was terrific! Reply · 2 weeks ago

    • Thank you Amy! I hope your holiday was awesome. Hello to family. Reply · 2 weeks ago

  • Hi there,
    I tried this at home yesterday and this turned out to so delicious.
    This changed my perception of not having salads normally.
    Thank you for this delicious recipe. I would like to see some more recipe related to salads and will share with others. keep sharing 🙂 Reply · 2 weeks ago

    • Thank you Rachel. I’m happy to be your salad inspiration. I have quite a few salad recipes on my website. I like this one with salad making tips–prep ahead so salads can come together quickly all week long. Reply · 2 weeks ago

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