Description
A refreshing and spicy salad featuring crunchy jicama, sweet blueberries, and crunchy cashews, tossed with a zesty and smoky lime dressing flavored with chili powder, cumin, and smoked paprika. Perfect as a light snack or a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 8 ounces jicama, peeled and chopped into matchsticks
- 1 ¾ cups fresh blueberries
- 1 ½ ounces raw cashews, roughly chopped
- 4 fresh basil leaves, thinly sliced
Dressing
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lime juice, honey, chili powder, cumin, smoked paprika, salt, and pepper until well combined, creating a vibrant and flavorful dressing.
- Combine Salad Ingredients: In a large bowl, toss together the jicama matchsticks, fresh blueberries, roughly chopped cashews, and thinly sliced basil leaves to mix the textures and fresh flavors.
- Dress the Salad: Pour the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated with the spicy, smoky lime dressing.
- Serve: Serve immediately, garnished with additional basil leaves if desired, to enjoy the fresh textures and bold flavors at their peak.
Notes
- This salad is best enjoyed fresh to maintain the crispness of the jicama and cashews.
- For added heat, sprinkle extra chili powder or fresh chili flakes over the salad before serving.
- To keep the salad vegan, substitute honey with agave syrup or maple syrup.
- Chilling the salad for 10 to 15 minutes before serving can enhance the flavors, but avoid long refrigeration to prevent jicama from losing its crunch.
