Red, White & Blue Berry Salad

Sure, this post would have made more sense a few weeks ago for the 4th of July, but I like to be fashionably late. I did make this dish for the 4th, but hadn’t gotten around to posting. Great news though…. this recipe is perfect all summer long!


2 cups blueberries, rinsed

2 cups raspberries, rinsed

1 small jicama, peeled & diced

2 Tbsp fresh mint leaves, minced

Juice of 1 lime

Mix your berries & jicama gently, careful not to smash the raspberries. Sprinkle with fresh mint & drizzle with lime juice, tossing gently one last time. If you have leftovers, store in the fridge for a few days but it’s best fresh for the great crunch of the jicama.

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