Earth Eats: Real Food, Green Living

Sassy Strawberries: Try A Refreshing Strawberry Jicama Salad

A cool and refreshing way to enjoy fresh strawberries is in a salad with a light dressing. Earth Eats contributor Alex Lopez shares a favorite recipe.

a basket of strawberries and strawberry jicama salad

Photo: MVI (flickr)/Alex Lopez

A cool and refreshing way to enjoy plump berries is in a salad with a light and refreshing dressing, as in this strawberry jicama salad (right).

It’s that time of the year when the weather is balmy and the berries are sweet. The fruity and floral aroma of fresh strawberries is nature’s perfume.

A cool and refreshing way to enjoy plump berries is in a salad with a light and refreshing dressing.

Plump strawberries come together with crunchy jicama, herbaceous cilantro and succulent cucumber all lightly dressed with a honey kissed lime dressing. A hint of heat from fresh chiles rounds out the sweetness of the berries.

This salad is wonderful over mild greens or can be served alongside grilled chicken, turkey or pork.

Strawberry Jicama Salad

Serves 4

Ingredients:

  • 2 cups strawberries, hulled and cut into small dice
  • 1 cup jicama, peeled and cut into small dice
  • ½ cup cucumber, peeled and cut into small dice
  • 1 serrano chile, stem and seeds removed, minced
  • 3 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons fresh chive blossoms or minced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon agave nectar
  • salt and pepper to taste

Directions:

  1. In a medium bowl combine strawberries, jicama, cucumber, chile, cilantro and chive blossoms.
  2. In a small bowl whisk together lime juice, olive oil and agave until well combined.
  3. Add dressing to the salad and season with salt and pepper.
  4. Serve alone as a refreshing salad over greens or as a side to compliment grilled pork, chicken or turkey. Keep chilled until ready to serve.
Alex Lopez

Alex Lopez , aka The Food Diva, has spiced up the culinary scene in San Francisco, Florida, Chicago, and now Austin. Alex works as a natural foods chef teaching cooking classes and developing recipes. Alex has appeared on The Food Network, Cooking Channel and various local TV spots doing live cooking segments.

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  • Amanda

    I didn't have cucumber or cilantro so I added a little extra lime and mint. yum — prob a sweeter version but it was a good adaptation with what I had.

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