The crunchy jicama, tart apple, sweet berries and peppery bite of arugula in this salad are a perfect way to celebrate summer produce at its peak. Blackberries are splendid in salads because they're sturdy enough to stand up to tossing and substantial enough to be speared with a fork, but other berries would be delicious as well. Jicama is a round, tan root vegetable that can be found in the produce section of the supermarket. If you can't find it, just ask! In a pinch, you can use seeded cucumber in place of jicama. Arugula purchased at a local farmers market will be very peppery and delicious!
Arugula, Jicama, and Apple Salad
From the RFS Chefs Advisory Board
Serves 4
Ingredients
For dressing:
4 teaspoons lime juice
3 tablespoons olive oil
2 teaspoons champagne or rice wine vinegar
2 teaspoons agave nectar or honey
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
For salad:
2 cups arugula
1 cup blackberries, blueberries or raspberries
1 cup jicama, peeled and cut into thin matchsticks (about ½ jicama)
1 cup granny smith apple, cut into thin matchsticks
Directions
- Add lime juice, oil, vinegar, agave nectar, and ginger in a bowl, and whisk vigorously to combine and emulsify.
- Combine arugula, blackberries, jicama, and apple in separate bowl.
- Toss with dressing, and serve immediately. Bon appetit!
Notes
- Kid helper tip: Encourage the help of kids in the kitchen by allowing them to measure and pour dressing ingredients into a jar, instead of a bowl, then twist on the lid and let them shake vigorously to mix the dressing.
- For a creamier dressing, add 2 tablespoons of Greek yogurt in the first step.
- To prepare the salad ahead of time, do not dress! Store the salad ingredients in an airtight container for up to 3 days and store the dressing separately in a sealed container.
- Make extra dressing and store in the refrigerator for a quick salad later!
