Wednesday, May 14, 2014

Bring Out the Piccolos for this Berryific Jicama Salad

Berryific Jicama Salad is the essence of late spring turning into summer, fresh and full of wild flavors! The berries can be interchangeable, but I had 5lbs of blueberries to use up and a ton of blackberries from our patch. The berries were begging to be used.

  • 4 cups of Jicama, peeled and chopped (You can find it at your local grocery store)
  • 2 cups of Blackberries, whole
  • 1 cups of Blueberries, whole
Pour all ingredients in a large container, stir together. And it's that easy!

You can add to top of leafy salads, or eat alone. I've been eating it to help me get over a sugar fix. What's nice about the jicama is it absorbs the berry flavor without losing its spirit and crunch. The salad adds a brightness and extra nutrition to your meals, truly berryific!

Bring it to a Memorial day or 4th of July party to add naturally patriotic colors to the table. Its the John Philip Sousa of the salad world-I can just hear the Stars and Stripes Forever piccolo solo when I look at it.
On top of my leafy greens, and chicken. Delicious!
So colorful! So patriotic!
Nancy Jane

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