Avocado and jícama salad has become a summer classic. Embellished with blueberries and roasted corn kernels, it adds a splash of color to the plate. Though it goes with most any kind of meal, this salad is especially good with Mexican/Southwestern specialties — tacos, burritos, and the like.
Tips for prepping fresh corn kernels: It’s easy to strip corn kernels from the cob, and there’s nothing like using it fresh during its summer season.
After removing the husks, break the corn on the cob in half. Stand each half on a cutting board, or better yet, a very shallow bowl (the latter will help prevent the kernels from scattering). With a small, sharp knife, cut the kernels away from the cob using a downward motion.
About jícama: Shaped like a turnip with a thin, rough tan skin (which should be peeled before using), jícama is a tuber that lends itself to lots of preparations. While its unique qualities are best showcased by using it raw, it can also be sautéed, stir-fried, and roasted.
If it’s nice and fresh, the flesh (white to pale yellow) is juicy, with a texture that’s can be described as a cross between apple, turnip (or radish), and water chestnut. Native to Latin America, it has a slightly sweet flavor that makes it compatible with both vegetables and fruits in various dishes.
Jícama substitute: Though jícama is usually available from midsummer through fall, if its availability doesn’t dovetail with blueberry and corn season in your area, feel free to substitute turnip or daikon radish.
Here are dozens more vegan avocado recipes.
Avocado and Jícama Salad with Blueberries and Roasted Corn
Avocado and jicama salad has become a summer classic. Embellished with blueberries and roasted corn kernels, it adds a splash of color to the plate and goes with most any kind of meal.
- 1 large ear fresh corn
- 2 to 3 ounces mixed baby greens or half of a small head of lettuce
- 1 medium avocado, pitted, peeled, and diced
- 1 cup fresh blueberries
- 1 cup or so peeled and diced jícama
- Juice of 1/2 to 1 lime, to taste
- 2 tablespoons extra virgin olive oil, or as desired
- Salt and freshly ground pepper to taste
- Break the corn in half. Standing each half on the flat end, strip the kernels from the cob with a small sharp knife from top to bottom.
- Heat a medium skillet; coat with olive oil cooking spray or a tiny bit of olive oil. Roast the corn kernels over medium-high heat until golden brown, stirring often. This should take about 7 minutes.
- Place the greens in a serving bowl. If using lettuce, cut or tear into bite-size pieces.
- Add the roasted corn and all the remaining ingredients to the serving bowl and toss together with the greens. Cover and set aside until ready to serve, or serve at once.
If you like this savory blueberry salad, you might also enjoy …
Mixed Greens Salad with Avocado & Blueberries
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