August 06, 2012

Blueberry-Jicama Kale Salad

Last weekend, I bought my first pint of local blueberries this summer from the farmers' market.  I don't usually consider blueberries to be one of my favourite fruits, but eating the local ones reminded me how sweet, juicy and flavourful they can be!

After eating some of my blueberries by the handful, I wanted to save the rest to use in a couple of recipes that I had planned.  One of those recipes was a fruity kale salad that I had marked in my new Blissful Bites cookbook from vegan chef Christy Morgan.  The recipe called for strawberries as the main fruit in the salad, but since strawberry season has pretty much ended, I thought blueberries would make a nice substitution and would pair well with the other salad ingredients.

The other main ingredient in the recipe was sliced jicama. Jicama - a Mexican root vegetable that tastes like a cross between an apple and a turnip - is one of my favourite ingredients to eat raw because it's so crisp and juicy. If you haven't tried jicama, I definitely recommend seeking it out at either your local market or an Asian grocery store!

I also added a few of my other favourite salad ingredients: cucumbers, pumpkin seeds and dried cranberries.  To keep it from being boring or bland, the recipe also calls for fresh mint and flaked coconut, which I toasted first in a pan, and finally everything is tossed in a sweet maple and lime dressing.

This was such a fresh salad with both the crisp veggies and juicy berries. I thought all of the ingredients came together so well and the maple syrup in the dressing added just the right amount of sweetness. If you like raw kale, this is a nice way to dress it up with seasonal ingredients!

Blueberry-Jicama Kale Salad
Adapted from Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet

~2 cups chopped kale leaves
1 tsp olive oil
1 tsp white balsamic vinegar
1/8 tsp herbamare seasoning (can substitute with a pinch of salt if you don't have this)
1/2 cup jicama, peeled and sliced into matchsticks
1/4 cup diced cucumber
1/4 cup blueberries
1 tsp freshly squeezed lime juice
1 tsp pure maple syrup
1 tsbp fresh mint (about 5 leaves), chopped
1 tbsp large flaked coconut, toasted in a dry skillet if desired
2 tbsp dried cranberries
1 tbsp pumpkin seeds or sunflower seeds

Place the kale in a bowl and drizzle with the olive oil, balsamic and herbamare.  Massage the leaves with your fingers for a couple minutes, until they are softened.  Add the jicama, cucumber and blueberries to the bowl.  Pour the lime juice and maple syrup over everything and toss to combine.

Stir in the mint, coconut, cranberries and seeds. Let sit for 10-15 minutes before serving.

Makes 1 large serving or 2-3 side salads.



  1. This is the type of thing I need to be eating this week after all my restaurant meals.. Looks tasty!

    1. Definitely - it was nice and light and yet big enough to serve as a meal!

  2. Mmmm! I adore jicama! For some reason it's difficult to find here. When I was in Mexico in March, I ate it every single day. I was tempted to sneak some back into Canada. *HAH* Love that you've added it to a salad with berries and kale. Wonderful idea. If I can find some jicama, I'm definitely making a batch of this!

    1. Hope you can find some! When I buy them, it can be hit or miss - some are already rotten inside and some don't seem ripe enough...but the good ones are awesome!

  3. Wow what a great salad - who ever said salads are boring has obvisouly never ate one of yours. it has bee forever and a day since I have had jicama, I have to give it another try!

    1. Haha...I love mixing up my salads and always adding lots of different ingredients! I bet jicama would go well in your farmers market tacos too :)

  4. Blueberries aren't at the top of my list for summer fruits either, but they really do taste better when you get them local. Much less bland! I'm on a kale salad kick lately and this sounds like a great one!

    1. I know, eating a local one makes me think "hm, so this is what a blueberry really tastes like!". I love adding fruits to my salads, and they're so much better when you have seasonal fruits!

  5. It would make a nice substitution and would pair well with the other salad ingredients.



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