Refreshing Jicama, Fennel, and Blueberry Salad with Tangy Dijon Vinaigrette
Experience a vibrant explosion of flavors and textures with this bright, crunchy Jicama, Fennel, and Blueberry Salad! Crisp, fresh vegetables meet succulent, sweet berries, all brought together by a zesty, homemade Dijon vinaigrette. This salad isn’t just a dish; it’s a sensory party for your tastebuds, promising a delightful crunch and a burst of freshness in every bite. Whether you’re new to the fascinating world of jicama and fennel or already a devoted fan, this unique pairing with juicy blueberries offers a fantastic culinary adventure. It’s a versatile side dish that complements almost any meal, and its remarkable ability to retain its crunch makes it an absolute showstopper for your next picnic, potluck, or any gathering where you want to impress.
While many parts of the world herald the arrival of spring with blooming flowers and warmer temperatures, here in northern Alberta, March often plunges us back into the depths of winter. As I write this, the thermometer outside stubbornly hovers below 0°C, and a gentle, persistent snowfall has transformed the landscape into a swirling white wonderland for the past two days. It’s a beautiful, albeit chilly, scene from my window, where even our firepit benches remain snuggled deep under their snowy blanket.
Cocooned cozily indoors, my palate yearns for something utterly refreshing and crisp – a dish that not only tastes good but visually promises the imminent arrival of spring. I find myself craving bright, vivacious flavors that awaken the senses and invigorate the taste buds. This intriguing vegetable and fruit salad, featuring the unexpected harmony of jicama, fennel, and blueberries, delivers precisely that promise of fresh beginnings.
The Star Ingredients: Jicama, Fennel, and Blueberries
This culinary trio might sound unconventional, but trust me, it’s a winning combination that delivers an unparalleled experience!
Introducing Jicama: The Crunchy Root Vegetable
If you’ve ever walked past that peculiar, potato-like vegetable resembling a giant spinning-top in the produce section and wondered what it was, allow me to make the introduction. Meet Mr. Jicama (pronounced hick’-uh-muh). Don’t let its humble, earthy exterior fool you; this root vegetable is anything but plain. Beneath its paper-thin skin lies a startlingly white interior that boasts an incredible, almost addictive crunch. Its texture is delightfully watery and crisp, often described as a perfect cross between an Asian pear and a potato – mildly sweet, refreshing, and incredibly versatile. It’s truly fantastic when diced into salads or sliced into sticks for dipping, making it a perfect addition to any crudités platter.
Preparing jicama is simple: just peel off its inedible, potato-like outer skin using a sharp knife or a sturdy vegetable peeler. Once peeled, you’re left with the crispy, white flesh that can be sliced, diced, or shredded to your heart’s content. For this particular salad, we’ll be cubing it into bite-sized pieces, roughly the size of a blueberry, to ensure a consistent texture throughout the dish.
Beyond this salad, jicama offers countless culinary possibilities. Try shredding it or cutting it into thin strips for any green salad or slaw, adding a surprising sweet crunch. Cube it and incorporate it into fruit salads for an unexpected textural element, or use it as a delightful scoop for your favorite dips, such as a tangy guacamole or a creamy hummus. In Mexico, its country of origin, jicama is traditionally enjoyed sliced, sprinkled with lime juice and chili-lime salt – a truly tasty and refreshing appetizer or snack. For another zesty option, don’t miss this vibrant Chili-Lime Jicama Salad. You can even add jicama chunks to cooked dishes like stir-fries or stews, where it maintains some of its crispness and absorbs flavors beautifully.
This remarkable root vegetable also boasts an impressive nutrient profile. It’s naturally low in calories (approximately 49 per cup) and packed with fiber (around 6.4 grams per cup), making it an excellent choice for a healthy diet. Jicama is an outstanding source of vitamin C and various other antioxidants, which play a crucial role in boosting immunity and fighting free radicals. Additionally, it provides a good supply of potassium, iron, folate, magnesium, and manganese, alongside smaller amounts of B-vitamins and other essential minerals. Notably, jicama is rich in inulin, a prebiotic fiber that nourishes the beneficial bacteria in your intestines, essential for optimal gut health. For a seemingly plain-looking root, jicama truly presents a loaded resume of health benefits!
Fennel: An Anise-Kissed Revelation
And then there’s fennel! My first encounter with this extraordinary vegetable raw was years ago during a visit with an Italian family, friends of my aunt, in Toronto. After a delicious meal of homemade pasta, the Nonna brought out a grand platter featuring slices of fresh, sweet melon alongside wedges of raw fennel for us to crunch on as we relaxed, chatted, and sipped wine around the table. It was an absolute revelation! That subtly sweet, faintly licorice-like flavor combined with its wonderfully crisp texture instantly captivated me. I’ve been enamored with this delicious vegetable ever since. I adore adding it to raw veggie platters, where its unique flavor truly shines, and it’s equally delightful when roasted or incorporated into savory cooked dishes. Beyond its delightful taste and texture, fennel also offers an impressive array of nutritional benefits, including a good source of vitamin C, fiber, and potassium. If you’ve never savored the delightful crunch of raw fennel, I wholeheartedly urge you to give it a try – you might just discover a new favorite!
Blueberries: Nature’s Sweet Jewels
Finally, we have those irresistible blueberries. These little powerhouses, often hailed as ‘superfoods,’ require no introduction. They are not only bursting with natural sweetness but also generously loaded with antioxidants, vitamins, and minerals. In this salad, they contribute vibrant pops of juicy fruit flavor and stunning color, elevating the dish from simply delicious to truly delightful. A small handful of blueberries every day can significantly contribute to promoting good health, aiding in cancer prevention, supporting heart health, and reducing inflammation throughout the body. Their natural sweetness perfectly balances the earthy notes of jicama and the aromatic hint of fennel, creating a harmonious and invigorating flavor profile.
So, whether you’re basking in the warmth of true springtime or, like me, still patiently waiting for winter’s icy grip to loosen, this fresh and wonderfully crunchy Jicama, Fennel, and Blueberry Salad offers a taste of pure celebration. It’s a bright, hopeful dish that promises warmer days and vibrant flavors to come, no matter the season outside your window. Prepare to be delighted by its unique combination of textures and tastes!
Guten Appetit! Enjoy this delightful and healthy salad.
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Jicama, Fennel, and Blueberry Salad
Margaret Bose Johnson
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Ingredients
- 1 medium (450gms) jicama, peeled and diced (about 2 cups/300gms diced)
- 1 medium (250gms) fennel bulb
- 1½ cups (250gms) blueberries
Dijon Vinaigrette:
- 2 tablespoons (30ml) white wine vinegar
- 6 tablespoons (90ml) avocado oil or light olive oil
- 1½ teaspoons dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Instructions
- Carefully peel the jicama using a sharp knife or vegetable peeler. It’s important to discard the peel as it is not edible (unlike with some other fruits or vegetables) and can cause stomach upset. Once peeled, dice the crisp white flesh into blueberry-sized cubes. You will need approximately 2 cups of jicama cubes for this recipe.
- Prepare the fennel bulb by cutting off the leafy stems and reserving any delicate fronds for garnish. Quarter the bulb, then carefully cut out the tough core from each quarter. Finally, slice the quarters crosswise into thin, crescent-shaped pieces.
- In a large mixing bowl, combine the diced jicama, thinly sliced fennel, and fresh blueberries. In a separate small bowl or jar, whisk together all the ingredients for the Dijon vinaigrette until well emulsified. Pour enough of this vibrant dressing over the salad ingredients to thoroughly moisten them (you might not need the entire batch, depending on your preference). Toss everything well to ensure an even coating. Garnish with the reserved delicate fennel fronds before serving for an extra touch of freshness and elegance.
- This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days, maintaining much of its delightful crunch.
- This recipe generously serves 6 to 8 people as a side dish.
Notes
Versatile Dijon Vinaigrette: I highly recommend preparing the larger batch of this Dijon Vinaigrette. Use what you need for this delightful Jicama, Fennel, and Blueberry Salad, and store the remainder in a sealed jar in the refrigerator. This homemade dressing is truly superior to any commercial bottled salad dressing you’ll find – it’s fresher, more flavorful, quicker to make, and often more cost-effective. It’s absolutely fantastic on virtually any type of green salad or slaw, adding a bright, tangy kick.
Balancing Flavors in Vinaigrette: When preparing the larger quantity of this dressing to serve as an all-around basic vinaigrette for various salads, I sometimes add just a touch of sweetness, such as a drizzle of maple syrup or honey. This helps to further balance the acidity and create a more rounded flavor profile. However, for the specific Jicama, Fennel, and Blueberry Salad, this extra sweetness isn’t typically necessary, as the blueberries and jicama themselves contribute a natural, mild sweetness that perfectly harmonizes with the dressing’s tang.
Recipe for a Larger Quantity of Basic Dijon Vinaigrette (perfect for keeping a jar ready in your fridge for other salads):
Important Note on Olive Oil: If you choose to use olive oil in your vinaigrette, be aware that it may solidify or become semi-solid when stored in the refrigerator. To restore it to its liquid state and ensure a smooth consistency, simply remove the dressing from the fridge about 30-60 minutes before you plan to use it, allowing it to come to room temperature. Always shake the dressing vigorously before each use to re-emulsify the ingredients.
In a clean jar, combine and shake vigorously until well mixed:
- ½ cup (120ml) white or red wine vinegar
- 1½ cups (360ml) avocado oil or light olive oil
- 2 tablespoons dijon mustard
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup or honey, optional (add this if you prefer a slight sweetness to balance the flavors, especially for general use)
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You might also enjoy these other fresh and delicious recipes:
Chili-Lime Jicama Salad
Beet and Fennel Salad
Blueberry Breakfast Pudding
Blueberry Mayonnaise