Description
A bright and crunchy summer plant-based salad that is sure to delight. Jicama and peppery arugula is mixed with pear and blackberry (pearberry!) and then topped with a homemade cilantro vinaigrette for a refreshing and healthy vegan seasonal salad.
Ingredients
Scale
Salad Ingredients:
- 1 Bunch Fresh Arugula
- 2 Fresh Pears (Sliced)
- 1 Small Jicama (Peeled and Julienned)
- 1 Pint Fresh Blackberries
- Slivered Almonds
Vinaigrette Ingredients:
- 1 Lime (Juiced)
- 1 Small Bunch Fresh Cilantro (Minced)
- 1/8 Cup Olive Oil
- ¼ tsp Red Pepper Flakes
- ¼ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Wash and prepare all the fresh produce.
- In a small container combine all the ingredients for the vinaigrette and stir to combine.
- Plate the salad ingredients for serving and then top with a light drizzle of the vinaigrette.
- Serve and enjoy!
- Leftover salad can be refrigerated for a day or two and the vinaigrette can be kept up to a week.
Keywords: Vegan Jicama Pearberry Salad