Sweet juicy strawberries, plump blueberries, and crisp jicama, together they make the perfect patriotic salad. This Strawberry, Blueberry, Jicama Salad is easy and deliciously healthy.
Memorial Day, a day to honor all of the fallen men and women who have served our country. I just want to say thank you to all their families who have also made a sacrifice and to all the men and women who continue to serve.
Memorial Day also symbolizes the beginning of summer, and this Strawberry, Blueberry, Jicama Salad is perfect not only for Memorial Day but all summer long. It has lots of flavor, but not a lot of calories. You can enjoy it without worrying about your waistline.
If you’re like me and need a dish to take to a gathering this weekend, this is one that’s quick, easy and deliciously healthy. I put this together in 20 minutes.
For anyone not familiar with jicama, it is a round root vegetable very similar to the texture of a turnip and has a taste closer to that of an apple. For more info on jicama, check out What is Jicama Good For? at Food Facts.
To make my salad more festive and patriotic, I cut little stars out of the jicama and placed them on top before serving.
- 1 16 oz. package fresh strawberries
- 1 ½ cups fresh blueberries
- 2 cups diced jicama, about half of a large jicama
- juice of one lemon or lime
- agave nectar (optional)
- 3 tablespoons, chopped mint
- Wash and hull strawberries, place on a paper towel and pat dry. Slice strawberries into a large bowl.
- Wash and pat dry blueberries and add to the strawberries.
- Peel and slice a large jicama in half. Place jicama flat side down and slice 4 to 5 ¼ to ½ inch slices and set aside. Continue to slice and dice the remaining jicama until you have 2 cups.
- Place jicama in the bowl with the berries, add the lemon or lime juice and mint.
- If you want to add an extra bit of sweetness, drizzle with a small amount of agave nectar, I added 3 teaspoons.
- Toss gently with a spoon or use your hand to mix. Transfer to serving dish.
- For an extra patriotic feel cut stars out of the sliced jicama that was set aside earlier and place on salad.
- Serving Size: 1 cup
- Calories: 88
- Sugar: 12.8
- Sodium: 4.5
- Fat: 0.4
- Carbohydrates: 21.6
- Fiber: 5.9
- Protein: 1.4
- Cholesterol: 0
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Strawberry, Blueberry, Jicama Salad.
If you like this salad you may like this Watermelon and Blueberry Salad.