Looking for a festive salad for your Fourth of July potluck? This fruit salad comes together quickly and is always a hit. Here we’ve made it with our Honey Ginger Vinegar but try experimenting with other complementary white balsamics. I believe the Coconut Balsamic or Serrano Honey would be phenomenal as well.
Are you familiar with Jicama? It is a Mexican tuber that I would describe as a firmer, slightly sweeter potato. In this fruit salad it provides a nice crunch. It also absorbs the flavors which makes it extremely versatile.
Happy Fourth y’all!
IngredientsĀ
- 2 cups watermelon, cubed
- 1 cup jicama, cubed
- 1 cup blueberries
- 2 tablespoons Olive This! Honey Ginger White Balsamic Vinegar
- 1 tablespoon Olive This! Persian Lime Olive Oil
- 1 tablespoon lime juice
- pinch of chili powder, optional to taste *note: we prefer about 3-4 tablespoons
- 1/2 teaspoon salt
- 1/4 cup feta cheese, crumbled
- 1/2 cup fresh mint leaves, chopped
DirectionsĀ
In a bowl combine the watermelon, jicama and blueberries and set aside. In a small bowl whisk the balsamic vinegar, olive oil, chili powder and lime juice. Note that Serrano Honey Vinegar would also be delicious in this dressing and provide a slight spicy kick.
Pour the dressing over the fruit and gently stir until all are coated. Sprinkle the feta cheese and mint leaves. Note basil leaves could also be substituted for the mint. Serve!
Note: A sprinkling of finishing salt right before serving is a fantastic idea to really make the flavors pop.
Have a comment? Weād love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).