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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.

Strawberry, Blueberry, Jicama Salad

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Units Scale
  • 1 16 oz. package fresh strawberries
  • 1 1/2 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


  1. Wash and hull strawberries, place on a paper towel and pat dry. Slice strawberries into a large bowl.
  2. Wash and pat dry blueberries and add to the strawberries.
  3. 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.
  4. Place jicama in the bowl with the berries, add the lemon or lime juice and mint.
  5. If you want to add an extra bit of sweetness, drizzle with a small amount of agave nectar, I added 3 teaspoons.
  6. Toss gently with a spoon or use your hand to mix. Transfer to serving dish.
  7. 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