Arugula, Berry and Jicama Salad

Jenna White
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Jicama-Arugala salad.jpg 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



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



  • 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!



  • 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!

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